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Roasted Butternut Brains

One Star Guiding Stars
  • Servings:

    2 (150 g) as an appetizer
  • Prep Time:

    30 minutes
  • Cook Time:

    10 minutes


Squash can be a tricky vegetable to put under the blade of the spiralizer, but the flavor and texture are worth the effort. Once you get comfortable with butternut, branch out into other squashes by slicing the squash into suitably sized pieces. Consider tossing with some sliced cloves of garlic or pumpkin spice for fun flavor variations.
1/2 small butternut squash, peeled
1/2 Tbsp. olive oil
1/8 tsp. salt
1/4 tsp. black pepper
Roasted Butternut Brains


1. Preheat the oven to 400 degrees F.
2. Cut the squash to divide the neck from the bulbous bit, setting the bulbous bit aside. Using a spiralizer, turn the neck into noodles. If you have a larger squash or a small spiralizer, it may be easier to cut the neck in half lengthwise.
3. Toss the noodles with oil, salt and pepper. Spread on a parchment-lined baking sheet and roast until soft, about 10 minutes.
4. While the noodles are roasting, scoop the seeds and use a spoon to hollow out the bulb a bit. With a pumpkin carving kit or knife, carve a face onto the front of the bulb.
5. When the noodles are cooked, scoop them carefully into the hollow of the bulb, mounding up to form a brain shape above the top of the bulb.


Nutritional Facts
Servings 2 (150 g)
Base Nutrients
Calories 124 kcal (6%)
Calories from Fat 62 kcal (0%)
Total Fat 7 g (11%)
Saturated Fat 1 g (5%)
Cholesterol 0 mg (0%)
Sodium 297 mg (12%)
Total Carbohydrates 17 g (6%)
Dietary Fiber 3 g (12%)
Protein 2 g (3%)
Vitamin A n/a
Vitamin C 30 mg (33%)
Calcium 70 mg (5%)
Iron 1 mg (6%)