Recent posts from one of my current favorite blogs, In Sonnet’s Kitchen by the lovely Sonnet Lauberth, have been inspiring me to spiralize some veggies. I’d previously been julienning everything with this handy gadget for salads or faux pastas. Spiralizing seemed a little difficult and too high-maintenance, let’s be honest. But this recent post from Sonnet on how to spiralize bolstered my confidence so I splurged on the spiralizer that she recommends.
After one use, I’ve decided that it was a great investment. It really couldn’t be easier. The bowl of butternut squash pictured here was my first try with it and they came out perfectly. The only learning curve comes when transitioning between veggies, as a butternut squash is shaped a little more ackwardly than say, a zucchini.
Easiest way I found to spiralize butternut squash: simply peel the butternut squash with a vegetable peeler and trim both ends off. Then cut the squash in half where the long section meets the round section. Using a spoon (a grapefruit spoon works great for this), core out the center of the bulb-like section, removing all the seeds and pith. The remaining shape will be a bit like a donut. Keeping the round section in-tact will help when placing it between the blades and sporks of the spiralizer. Then spiralize according to the instructions. And the longer second section of squash will work through easily, matching up with Sonnet’s how-to.
Enjoying your veggies raw is not only healthier but quicker to prepare, as well. This no-cook tomato sauce is bursting with flavor and comes together in just minutes. Streaming in the avocado oil results in a naturally creamy sauce, no heavy cream needed. Topped over the thick spiralized butternut squash “noodles” makes for a very satisfying pasta-like experience.
Quick No-Cook Sun Dried Tomato Sauce
Yields: 4 servings
4 medium fresh organic tomatoes
½ c. sun dried tomatoes (jarred in oil works best)
2 fresh garlic cloves
1 lemon, juice
1 t. dried herbs de Provence (or your favorite Italian herbs)
½ t. sea salt
¼ t. ground pepper
2 fresh butternut squash, peeled and spiralized (or julienned)
Combine fresh tomatoes, sun dried tomatoes, garlic, lemon juice, dried herbs, salt, and pepper in the bowl of a large food processor. Process on high for 30 seconds, scraping sides down midway through. With the processor running, drizzle avocado oil in and process until smooth and creamy, about 60 seconds.
Toss with spiralized butternut squash and serve immediately.