Crispy Spiral Butternut Squash
Chef Susan Ytterberg
Looking for inspiration? Want to cook seasonally but would like to try something new? Check out my latest creation and try it for yourself!
I caution you that this recipe is highly addictive and crave-worthy and you definitely will not look at a container of butternut squash noodles in the grocery store the same way again! In a normal world, I would never be able to eat a whole container of butternut squash as a pasta substitute or veggie side. HOWEVER, once you turn this noodle into crispy deliciousness following my recipe, you will see how easy it is to consume the entire amount yourself and then wonder why you didn’t make more!
Recipe & Photo Credit: Chef Susan Ytterberg Copyright 2020
- 2 Boxes Publix Spiral Butternut Squash
- ¼ to ½ cup *Pillsbury brand Gluten Free Flour
- ½ tsp Kosher Salt
- 1 to 2 tbsp Herb/Spice Mix of choice (I use Penzey’s Northwoods spice mixture)
- Vegetable Oil for Deep Frying
*Pillsbury brand’s gluten free flour works very well because it has rice flour in the mixture which helps to crisp up the spirals when frying. Not all flours have rice flour blended into it.
1. Toss noodles first with herbs & ½ tsp salt in a bowl. Then drop ¼ cup flour over noodles and toss to coat. If noodles are wet still, add another ¼ cup. Handle the noodles gently so they stay long and intact!
2. Place bowl of prepared noodles in freezer for 1 to 2 hours- no need to cover, just place in freezer.
3. Pour 3″ of oil into a deep pot. (Be sure to use a deep pot because when you deep fry, the hot oil will bubble & rise and you don’t want piping hot oil spilling over the edge of a shallow pot!!). Heat oil in pot to 340-350°
4. Remove noodles from freezer
5. Fry spiral noodles in batches, cooking 3 minutes on one side, then with slotted spoon, turn nest of noodles over to fry other side for a couple more minutes. (Be gentle handling the noodles with your slotted spoon so that you ensure they stay long and don’t break.)
6. Noodles are done when they are crispy to touch with the spoon and golden.
7. Remove from oil gently with slotted spoon and drain on paper towels. Immediately sprinkle kosher salt over and serve. I serve on the side with chicken sliders & slice tomatoes with a basil remoulade.
Note: The nature of the squash is wet so even deep frying you will have many crispy noodles and some will be semi-crispy noodles. This it to be expected and the noodles will be delicious and fun to eat!