Homemade Butternut Squash Noodles
Updated: Jan 5, 2020
Tired of eating butternut squash the same way? Why not use it to make springy and delicious noodles? You will not be disappointed.
One of the things I enjoy most is making noodles from scratch. It may seem daunting at first but the process is actually quite easy. When I make noodles, I like to add some vegetables for flavor and color. Two of my favorite vegetables that I love to add is spinach or pumpkin. This time however, I decided to give butternut squash a go and I must say that I have found my new favorite. The mashed texture with minimal stringy bits is just perfect for noodle making.
To truly enjoy the flavor of the noodles, I chose to use an uncomplicated flavored oil made with scallion, thyme, garlic and some salt. This oil truly accentuates the simple and sweet flavor of the butternut squash noodles.
I do hope you give this recipe a go. Enjoy!
HOMEMADE BUTTERNUT SQUASH NOODLE
Makes: 4 servings
Mashed Butternut Squash
1 medium butternut squash (cored and halved)
1½ tsp. olive oil
½ tsp. sea salt
Preheat oven to 350°F.
Place butternut squash cut side up on a lined baking sheet.
Oil and salt the surface of the squash.
Bake for ~60 – 75 mins.
After full baking time, remove the squash from the oven.
Once the squash is cooled, scoop out the flesh into a bowl.
Mash with a fork removing any stringy bits as you go.
Butternut Squash Noodles
1 cup semolina flour @bobsredmill
1 cup all-purpose flour (and more for dusting)
1 tsp. salt
120 – 150 / 4 – 5 oz. gm mashed butternut squash
¼ cup warm water (and more if required)
1 tbsp. grapeseed oil
ground cayenne (optional)
In a large mixing bowl, add flour and salt. Mix well.
Next, create a ‘well’ in the center of the flour. Add the mashed butternut squash, water and oil in the ‘well’.
Mix the flour and the liquid ingredients together gradually.
Once the dough forms and all the flour has been incorporated, knead the dough for ~2 – 3 mins. The dough should be stiff but not dry. If the dough is too dry, add 1 tbsp. of water at a time and continue kneading until the additional water is incorporated.
Form the dough into a ball. Cover the dough with a damp kitchen towel. Let the dough rests for 20 – 30 mins.
After 20 – 30 mins, divide the ball of dough into two portions.
Place one portion of the dough on a floured surface. Keep the other portion covered to prevent the dough from drying out.
Roll out the dough that is on the floured surface to 1/16 of an inch thick. Dust the surface with flour generously before folding it into 3 sections overlapping one section on top of the other.
Cut the dough into strips to create noodles. Unfold and separate the strips of noodles. Dust the strands of noodles with a little more flour. Cover with damn kitchen towel. Set aside.
Repeat steps 8 and 9 with the remaining ball of dough.
Next, boil fresh noodles in boiling salted water until cook through and al dente. Drain.
If the noodle is too starchy, rinse noodles in cold clean water. Drain again.
Toss it with your favorite sauce or flavored oil.
Taste test and season with more salt if necessary.
Garnish with additional scallion and cayenne if desired.
SCALLION AND THYME FLAVORED OIL
½ cup grapeseed oil
3 scallions (sliced)
3 sprigs fresh thyme (use leaves only)
2 garlic cloves (finely minced and mashed)
½ tsp. salt
In a small pot on medium heat, add the grapeseed oil.
Heat the oil until it reaches smoking point.
Turn off the heat but leave the pot on the stove.
Then, add the sliced scallions, thyme, minced garlic and salt.
Stir gently. It will sizzle so be cautious.
Transfer flavored oil into a heat proof bowl.
Unused oil can be kept in a cool dark place for ~1 month.
Noodles become more springy the longer you knead. Adjust kneading time according to desired texture.
Did you try this recipe?
If you did, let me know how it went. Don’t forget to tag your photo with #sncxkitchen when you share on Instagram.