Side dishe for 2
Butternut Squash Noodles
$11.85for 420 minServes 2
Butternut squash noodles cook with garlic, spinach, sun-dried tomatoes, ricotta, and Parmesan for a creamy vegetable dinner.
Photo: runningtothekitchen.com
What it costs
Pick your city to see which ingredients are on sale
| Ingredient | Amount | Cost | |
|---|---|---|---|
 | Winter squash (butternut, 2 lb$1.29/lb typical | 2 lb | $2.58Typical price |
 | Nuts and seeds, 0.5 oz$0.70/oz typical | 0.5 oz | $0.39Typical price |
 | Garlic, a little$0.75 each typical | a little | $0.04Typical price |
 | Artichoke hearts, 1.5 oz$0.18/oz typical | 1.5 oz | $0.27Typical price |
 | Lemons and limes, 1$0.60 each typical | 1 | $0.60Typical price |
 | Spinach, 2 oz$0.35/oz typical | 2 oz | $0.70Typical price |
 | Cottage cheese, 4 oz$0.17/oz typical | 4 oz | $0.68Typical price |
 | Parmesan, 1 oz$0.55/oz typical | 1 oz | $0.48Typical price |
| Total for the servings shown | $5.92 | ||
Pantry staples you likely have
Cooking spray, shortening, ghee, coconut and sesame oilDried herbs, spices and seasoning blendsSalt and pepper
Not included in the cost.
- 20 minstart to table
- Easydifficulty
- 2servings as written
- $$typical cost tier
AmericanVegetarianSide dishesFall
Typical price
$2.96 per serving$11.85 for 4
Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.
Ingredients
- 1 butternut squash
- 2 tbsp pine nuts
- 1 tbsp extra virgin olive oil
- 1/2 tbsp minced garlic
- 1/4 tsp red pepper flakes
- 1/4 cup thinly sliced sun-dried tomatoes
- 1/2 lemon
- 1/2 lemon
- 2 cups baby spinach
- 1/2 cup ricotta
- 1/4 cup grated parmesan cheese
- salt and pepper to taste (optional)
Steps
- Cut the butternut squash into noodles with a spiralizer, or slice it into thin noodle-shaped strips.
- Toast the pine nuts in a large dry skillet over medium heat for 3 minutes, then transfer them to a plate.
- Heat the olive oil in the skillet, then cook the garlic, red pepper flakes, and sun-dried tomatoes for 1 minute.
- Add the squash noodles and cook for 6 minutes, stirring often, until tender.
- Stir in the lemon juice and spinach, then cook for 2 minutes until the spinach wilts.
- Fold in the ricotta and Parmesan, season with salt and pepper, and sprinkle with the toasted pine nuts.
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