Sometimes it’s the really small things in life that give you the greatest pleasure, like combing the words “squash” and “pasta” to create a term for julienned squash. That being said, I’d like to introduce you to Butternut Squashta with Garlic Aioli – the love child of my fondness for butternut squash and the new julienne peeler I’ve been itching to try out.
This nifty little contraption can make almost any food just as fun as spaghetti squash, and let’s face it, spaghetti squash is ridiculously fun. It’s a squash masquerading as a pasta, what’s not to like? Anyway, we happened to have some butternut squash laying around that needed to be eaten, and for some reason garlic aioli popped into my head as the best sidekick for my b-nut squash. Here’s what you need:
1 butternut squash (I only used half the squash, but if making this dish for more than three or four people, use the whole squash. You will have more than enough aioli so don’t worry about increasing the quantity)
1-2 Tbsp of olive oil
3/4 cup of low fat mayo
3 Tbsp lemon juice
about 6 cloves of garlic, minced
1/2 tsp salt
pepper to taste
You will also need a julienne peeler, which can be found at most kitchen stores for less than 5 dollars
1. You should prepare the aioli first. In a small mixing bowl, whisk together the mayo, lemon juice, minced garlic, salt, and pepper. Then cover and put in the fridge.
2. Using a good peeler (regular, not julienne), peel the outer layer off the squash. Then, slice the squash in half (longways) and scoop out and discard the seeds.
3. Carefully, use the julienne peeler to peel the squash into spaghetti-like strands. This was a little tricky. Once you get past the initial outer layer, the inner part is a little softer and easier to peel, but just be careful because butternut is a tough squash, and it would be easy to accidentally knick your hand. (Note, if you are a weakling like myself, you can also ask someone stronger to help you get it started and peel the first layer or so).
4. In a large, non-stick skillet, add the “squashta” and the oil, and heat over medium heat for about 15 minutes, or until the squash is tender (I tasted a few times to make sure…) Be sure to stir it frequently, so that it doesn’t stick to the bottom of the pan.
5. Then, add in about two heaping spoonfuls of the aioli and stir to coat evenly. Taste and then add more aioli if you desire. You don’t want it too heavy, just add enough to give the squashta a bit of a creamy texture and that boost of garlic and lemon flavor. Serve immediately and enjoy!
(If you have leftover squash ends like i did, you can roast them in the oven for about 30-40 minutes. Just toss them with some olive oil, throw on a spice of your choice, or just use salt, and then bake at 400).