Do you ever crave vegetables after traveling? I posted about this feeling on Instagram after spending most of the month away from home. I’ve had so much fun trying gluten free spots in the places I recently visited (one of my favorite pastimes, tbh)…but it’s also so nice to get back in my cooking routine whenever I return. That’s where this recipe comes in!
These butternut squash spirals are perfect to cook when you’re craving comfort food, but your body is crying out for vegetables 🙂
This recipe is a new favorite of mine. It’s perfect if you’re in a pinch and don’t have much time to cook. It only requires two main ingredients that both cook quickly, as well as whatever spices you like on top. The combination of the rich prosciutto and fresh butternut squash spirals is absolutely delicious. I really love the flavor.
I love to swap spiralized veggies for pasta. Nothing against pasta – I just find that this is a bit more filling for me. It’s also a great way to get in some extra veggies. If you can’t get behind the whole “veggie pasta” idea, I would recommend trying this recipe with half the quantity of butternut squash spirals and subbing one serving of gluten free linguine. It’ll taste just as good!
I made this recipe the minute I returned from a business trip, without much food in my fridge. It’s light, so feel free to add in other vegetables or protein. Sautéed spinach, caramelized onions, blistered tomatoes, sautéed mushrooms, and/or Italian sausage would work well here.
I really do love this recipe on its own, though. If you add something to it, let me know and send me a picture 🙂 I want to hear how it worked out!
Butternut Squash Spirals with Crispy Torn Prosciutto
Ingredients
- 2 c spiralized butternut squash You can buy this premade at your local grocery store or spiralize it yourself
- 4 slices prosciutto
- 1 tbsp vegan butter Can use regular butter as well
- lemon juice
- black pepper
- garlic powder
Instructions
- Spray some olive oil in a pan and let simmer on medium heat. Take one tsp of vegan butter and let simmer as well.
- Take about 4 slices of prosciutto and tear them into small pieces. You can get creative here – tear into whatever size you want. Add the torn pieces to the pan and cook until crispy.
- When the prosciutto is crispy, remove it from the pan and add it to a separate plate. I like to put it on top of a paper towel to absorb any excess liquid.
- Add about 2 tsp vegan butter to the same pan and let simmer. Move it around the pan. Once it has mostly melted, add in your butternut squash spirals.
- Move the spirals around the pan and add lemon juice, black pepper, and garlic powder. I use a lot of garlic powder, but feel free to use as much or as little as you like.
- When the garlic powder on the spirals begins to brown and the spirals begin to soften, add another light squeeze of lemon juice.
- Add the prosciutto to the pan and mix together with the spirals. Crack more black pepper on top. Add to a plate or bowl and serve!
Love spiralized veggies? Try my other recipes here and here!
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