[NEW] Roasted Butternut Brains

Squash can be a tricky vegetable to put under the blade of the spiralizer, but the flavor and texture are worth the effort. Once you get comfortable with butternut, branch out into other squashes by slicing the squash into suitably sized pieces. Consider tossing with some sliced cloves of garlic or pumpkin spice for fun flavor variations.

Active: 30 min. Cook: 10 min. Total: 40 mins

Ingredients

½ small butternut squash, peeled ½ Tbsp. olive oil ⅛ tsp. salt ¼ tsp. black pepper

Directions

Preheat the oven to 400ºF.
Cut the squash to divide the neck from the bulbous bit, setting the bulbous bit aside. Using a spiralizer, turn the neck into noodles. If you have a larger squash or a small spiralizer, it may be easier to cut the neck in half lengthwise.
Toss the noodles with oil, salt and pepper. Spread on a parchment-lined baking sheet and roast until soft, about 10 minutes.
While the noodles are roasting, scoop the seeds and use a spoon to hollow out the bulb a bit. With a pumpkin carving kit or knife, carve a face onto the front of the bulb.
When the noodles are cooked, scoop them carefully into the hollow of the bulb, mounding up to form a brain shape above the top of the bulb.

Nutrition Facts

2 servings per container

Serving size 146 g

Amount per serving

Calories 94

% Daily Value*

Total Fat 3.5g	4%
Saturated Fat 0.5g	0%
Trans Fat 0g
Cholesterol 0mg	0%
Sodium 151.1mg	7%
Total Carbohydrate 16.8g	6%
Dietary Fiber 2.91g	11%
Total Sugars 3.1g
Includes 0g Added Sugars	0%
Protein 1.5g
Vitamin D 0mcg	0%
Calcium 69.4mg	6%
Iron 1mg	6%
Potassium 502.8mg	10%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Chef's Practical Notes

Ensure you brown the meat thoroughly; that "crispy crust" is where all the flavor for the gravy comes from.

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