raw carrot noodles with creamy butternut squash sauce, chia seeds and parsley

Remember my recipe for eggplant curry with tomatoes and coconut milk? It included two of my most beloved fruits which makes it one of my favorite recipes! Today I want to talk about another fruit that I am obsessed with. Butternut squash. Yep, it’s a fruit too. And the possibilities for preparing it are endless. When it’s ripe the skin turns into a deep orange color and the flesh becomes sweeter and richer. It can be roasted (the most popular way), cooked, mashed and pureed. For me the most awesome thing about this type of squash is that it can be eaten raw. I mean all of it – the skin, the flesh and the seeds! I decided to roast it and combine it with beautiful raw carrot noodles. What a color! The crunchy texture of the carrots, the sweet and spicy flavor of smooth butternut squash sauce, the bright aroma of fresh parsley leafs and all the goodness from chia seeds makes me want to eat this dish portion, after portion, after portion…;) And I could if I wanted to because it’s so nutritious! Both butternut squash and carrots are packed with fibers, beta-carotene, vitamins (A, B6, C) and magnesium, parsley is an excellent source of vitamin K, C as well as a good source of folate and iron and don’t even make me started on the chia seeds…;) The best part of it is that both butternut squash and carrots are in the peak of their season now – in fall! No more talking then, let’s get cooking πŸ™‚

Β raw carrot noodles in creamy butternut squash sauce from freshgroundpepperblog.wordpress.com



roasted butternut squash sauce*

(recipe for about 4 cups of sauce)

1 medium butternut squash, halved lengthwise

1 onion, diced

2 garlic cloves, raugly chopped

3 tbsp olive oil

1 tbsp dried thyme

1 tsp cayenne pepper (use to your liking, I like it spicy :))

juice from 1/2 lemon

1 1/2 cup vegetable stock

pinch of curry, oregano

freshly ground pepper, salt


(2 servings)

4 big carrots, washed and peeled

1 cup of butternut squash sauce

2 tbsp chia seeds

fresh parsley

raw carrot noodles in creamy butternut squash sauce from freshgroundpepperblog.wordpress.com


Preheat the oven to 200ΒΊC. Scoop up the seeds from the squash (don’t throw them away! You can roast them and use them for this or other dish). Rub the halves of the squash with 1 tbsp olive oil and sprinkle with thyme, salt and pepper. Lay face down on the baking tray lined with parchment paper. Roast until very tender, for about 30 minutes. Remove from the oven and set aside. When cooled a little bit, scoop up the baked flesh and transfer to a clean bowl. Meanwhile, in a big, thick-bottomed pot heat the rest of the olive oil, add the onion, garlic, cayenne pepper, curry, oregano and, stirring constantly, cook for about 2 minutes. Add the roasted butternut squash and stir to combine it well. Add the lemon juice and vegetable bullion. Season with salt and pepper to taste. Stir and take off the heat. Using a hand blender or food processor, puree the mixture until smooth. Add more salt and bullion if needed.

raw carrot noodles in creamy butternut squash sauce from freshgroundpepperblog.wordpress.com

Then, using a julienne peeler or a spiralizer, create your carrot noodles. I use julienne peeler so I am usually left with the core of the carrots, which I normally snack on the next day. When your noodles are ready you have a few options. You can simply mix them with the cooled butternut sauce and eat it as a salad or heat up the sauce and then combine it with carrots to have a warm option with raw noodles. If you prefer soften the carrots a bit, just cook them in the sauce over medium heat until they are good for your liking. Then sprinkle with chia seeds, chopped parsley and enjoy πŸ™‚

*Don’t worry about what to do with the remaining butternut squash sauce. You can use it as a dip, paste for bread, sauce for pasta or risotto. It’s delicious either way! πŸ™‚

raw carrot noodles in creamy butternut squash sauce from freshgroundpepperblog.wordpress.com

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