Zucchini Noodles and Butternut Squash in a Garlic-Lemon Sauce
Description
Summer squash meets winter squash in this satisfying dish of zucchini noodles tossed with roasted butternut squash and a garlic-lemon sauce.
Ingredients
•
1 small butternut squash - peeled, seeded, and cut into 1/2-inch cubes
•
1/4 cup olive oil, divided
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kosher salt and freshly ground black pepper to taste
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2 large zucchini, ends cut and spiralized
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1 clove garlic, minced, or to taste
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1 teaspoon Italian seasoning, or more to taste
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1/2 teaspoon red pepper flakes
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1 1/2 teaspoons lemon juice, or to taste
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1/3 cup finely grated Parmigiano-Reggiano cheese
Directions
1
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2
Arrange butternut squash into a single layer over the prepared pan. Drizzle with 2 tablespoons olive oil and season with salt and pepper.
3
Bake squash in the preheated oven, turning halfway, until browned and softened, about 35 minutes.
4
Heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add zucchini, garlic, Italian seasoning, red pepper flakes, salt, and pepper. Cook and stir until zucchini is tender, about 4 minutes. Mix in baked squash and lemon juice until just combined. Top with Parmesan cheese.