Suggestions for seasoning roasted butternut squash noodles?

estherdragonbat

I've got a well-stocked dried spice cabinet and a limited potential for fresh herbs at the corner grocery. My main is going to be tofu in a tamarind-infused barbecue sauce (other ingredients off the top of my head include fresh tomatoes, Dijon mustard, brown sugar, molasses, smoked paprika, garlic, shallots, ketchup and cayenne). I'm looking for something to balance out the barbecue.

Thanks so much!

nickssweetheart

This is an interesting question! One clarification, are the "noodles" just spiralized butternut squash or are they noodles made from squash and flour?

DX2JX2

If the BBQ sauce will be a more straightforward traditional sweet, then go with sour. A vinegar slaw would be traditional. Butternut squash may not be the best choice because it's inherently sweet.

If the BBQ sauce will lean towards sweet/sour/salty because of the tamarind, then double down on the sweet but go with a more straightforward brown sugar profile. I'd skip the spiralized squash and mash those suckers with butter, brown sugar, and warm spice.

Alternatively, curry & tumeric may work pretty well for either. It won't necessarily enhance the main, but it would be delicious and won't conflict with it either. You could up the heat if you'd like and let the sweetness of the main bring it back down.

estherdragonbat

nickssweetheart wrote: »

This is an interesting question! One clarification, are the "noodles" just spiralized butternut squash or are they noodles made from squash and flour?

They're just spiralized butternut squash. Mostly I go basic and toss them with olive oil, salt and pepper.

I think I'll try the curry and turmeric, thanks for the tip!

pinggolfer96

Toss with sugar free or regular maple syrup, cinnamon, salt, stevia, and some paprika then roast! Yummmm

mbaker566

old bay or lawrys
simple straightforward

estherdragonbat

Noting for future! Thanks!

AnnPT77

Too late for this round, but in my world, roasted winter squash and shiro (white) miso is a marriage made in heaven. Maybe a scatter of something crunchy on top: Toasted sesame seeds? Pepitas?

Sage (fresh, or fresh frizzled in butter) and garlic are another good combo with winter squash. For the lightest treatment (calorie-wise) a quick simmer in a bit of veggie broth to release the flavors, or even in a bit of good vinegar, might be nice, then toss with the squash noodles. If more calories are available, then an olive-oil saute before tossing. And toasted walnuts, chopped.

estherdragonbat

Thanks!