Another day, another spiralizing experiment! This time, butternut squash. One of my favourite things about spiralizing squash is that you can call the result “squoodles” – fun to say and to eat! Here, in Spain, you can only really buy squash in pre-cut halves, and to be honest this shape is quite tricky to spiralize. Hopefully, you can get it in a normal squash shape, which would make it easier. You can see information about how to spiralize squash at the ever-brilliant Inspiralized website. If you are thinking of buying a spiralizer, this is the model I use.
Ingredients (serves 2)
– half a squash, peeled and spiralized OR enough pasta for two people
– 50g walnuts
– 2 roasted red peppers, chopped*
– 20g Parmesan or similar hard Italian cheese
– 1 garlic clove
– 2 tablespoon olive oil
– 25g mascarpone
* If you (like me) buy your roasted red peppers pre-roasted in oil, save the oil and use it instead of olive oil to mix with the pesto.
1. Heat one of the tablespoons of olive oil in a large frying pan. Cook the squoodles (squash pasta) in the pan until softened (about 6-8 minutes). Alternatively, you can bake them at 180°C for about 8-10 mins.
2. Meanwhile, blend all of the other ingredients except for the mascarpone together to make a pesto. Use the oil to loosen the mixture. Season to taste.
3. When the squoodles are softened, turn the heat down slightly. Add the pesto and the mascarpone, and mix together until all of the squoodles (I love writing squoodles) are coated. Season to taste.
4. Serve with an extra grating of Parmesan, if required.
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