Butternut Squash Con Agli Olio

Hi bdcraddock, just to let you know, I salt to taste really so it's more of a suggestion, and it really really depends on the size of your squash, I get quite larger ones for all of us to have, so if you have a smaller then the salt will over power it! I like the taste of the coconut oil, (it's the same as the butter) over olive oil, I am happy you liked it though!

Bdcraddock, I used coconut butter (just a little) and it gave the noodles a wonderfully buttery flavour.

Beautiful recipe.

Thank you, iheartveggies! I appreciate the response. I just made this, and it is incredibly tasty! Wow!

Just a heads up... I used half the amount of salt, and it was still way too salty for me too. I'm not sure if it's the kind of sea salt or courseness (maybe my sea salt is ground finer), or our individual taste for salt. I do a lot of fruit, and most of my veggie dishes are unsalted, so maybe I'm more sensitive to it. I would suggest mixing the sauce without any salt first, then adding a little at a time to get the taste you want.

Thanks for the recipe; this is so so yummy!

bdcraddock, I think it probably calls for coconut oil, but I usually just leave that part out to avoid some fat and it is DEEEEELICIOUS. I could eat like 5 squashes this way.

The recipe calls for coconut butter, but in the discussion, people are mentioning coconut oil. Which one should I use in this recipe? Thanks!

oh thank you iheartveggies, that is so nice to hear, this is my favorite recipe, I eat it all the time when my hubby's gone.

I just wanted to add that everything good people say about this recipe it SO TRUE! I had been eyeballing it forever and finally just got a spirooli and WOW I ate the whole squash by myself. This is seriously probably the best thing I have ever eaten. Knowing me I'll probably eat it everyday for a week now :)

Aww thanks rawvacious, that was a wonderful comment. I agree that raw vs. cooked is so different. I HAVE to get one of those attachments for my food processor, what kind of food processor do you have?

Oh, and I used a zester, it wasn't that laborious at all. But I think I may have made the case for a spiralizer for christmas! ;)

I made this last night for my carnivore husband and we totally plowed through that squash together! We couldn't get over how truly delicious this was. He said he loves my raw food b/c he doesn't feel like he's making any compromises to eat it.

We had a spinach salad with it, and topped the bright orange pasta with deep red tomatoes and pine nuts. It was all so, so pretty together. What a celebration of fall veggies!

I am totally going to make this recipe again, often. I think the coco. butter was quite nice in it. We didn't use any brewer's yeast, and it was still great.

3relefords, I really just enjoy it in simplicity. My favorite preparation is just the squash, oil, fresh garlic and such. It is delicious with the maters and acv, but my favorite way is just as it's written. :)

almost forgot...I didn't have any coconut oil and it was fine.

Made this a minute ago and used what I had on hand. No spiralizer, grated the squash, added garlic powder, crazy janes natural seasoning mix, and acv. I too will add tomatoes once it is out of the dehydrator. Pretty tasty as is, but it's missing soemthing, not sure what. I'm not a huge fan of dried herbs, but I'll experiment next time. Thanks for the easy and tasry recipe!

oh sossoco, I am so excited to hear how it worked for you! I have noticed that there is tons of squash out there right now and can't wait to try it tagliatelle style~!

Thanks for the recipe! The color is simply wonderful.

I just made this today, and it's still marinating, so the whole house smells deliciously of garlic :).
Too bad I can't have it, today is day 4 of my 10 day water fast. But my family still needs to be fed, and I can't wait for dinner time to serve them this gorgeous raw pasta!

By the way, I used a basic cucumber peeler to slice the butternut squash. It made tagliatelle-like looking stripes, they look wonderful! I don't know yet if they're too hard to chew like that, I'm sure my girls will tell me tonight.

And a tip I heard today from my organic foods store guy: buy loads of butternut squash now! They're local, they're in season, they're cheap, and you can store them at room temperature for MONTHS!

I'll tell you tomorrow what my family thought of their dinner. ;)

Hi Emeraldgem, my many apologies for taking so long to get back to you. I make my own OR purchase unprocessed coconut oil, which has the delicious consistency of butter. I do live in So. Md. lol, that's funny! I get the unprocessed coconut oil at food lion in the natural food section.

I plan on making this within the next day or so. I saw in a post that you live in southern maryland (I think). I live in Waldorf. Where did you get the cocunut butter.

Thanks rawrocks, I would love to escape to the beach right about now :)

Thank you for your recipes using squash and the other one using spagetti squash. It's a nice change. I'm printing both out and trying them. You can come cook at my house anytime. I live in Florida by the beach. Let me know.

BTW, I think spaghetti squash would work JoyceH, just soak it to loosen up the strands in some warm water and then dehydrate it to soften it a bit.

Hi Lala, I haven't tried it with a mandolin, and am seriously thinking of getting a saladacco since I love the recipe so much, but if you sliced it finely with a mandolin then julienned it I think it might be thin enough, think of angel hair pasta fine.

has anyone tried this with a mandoline? i can make pretty fine noodles but i don't know if they are think enough.

eating it now, I maid it a little different but same concept. Nice texture, very different. thank you for the inspiration!

rachel- Saladacco Spiral Slicer.

cherie03, I have had it both and it just depends on my mood and my time frame. I do love it warmed but had it yesterday room temp.

What is the take on room temp or warming in the dehydrator?

Mmm, that sounds good with pepper...and maybe even some cayenne! I wonder where I can get a quality spiralizer, though. My hand cramped up after all that grating.

Okay, it was a pain, but I am now thinking I need to get a spiralizer! I just ate it with olive oil, salt and pepper. Yummy!

I liked this so much I made seconds!

I just wemt and bought the butternut - I am soooooo drooling over this - If only I had an instant zester! :)