Zucchini Noodles and Butternut Squash in a Garlic-Lemon Sauce

Summer squash meets winter squash in this satisfying dish of zucchini noodles tossed with roasted butternut squash and a garlic-lemon sauce.

• Preparation Time: 20 mins
• Cooking Time: 39 mins
• Total Time: 59 mins
• Calories: 581 Calories

Ingredients

• 1 teaspoon Italian seasoning, or more to taste
• kosher salt and freshly ground black pepper to taste
• 1 clove garlic, minced, or to taste
• 1 small butternut squash - peeled, seeded, and cut into 1/2-inch cubes
• 2 large zucchini, ends cut and spiralized
• 0.5 teaspoon red pepper flakes
• 0.25 cup olive oil, divided
• 1.5 teaspoons lemon juice, or to taste
• 0.33333334326744 cup finely grated Parmigiano-Reggiano cheese

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

Step 2

Arrange butternut squash into a single layer over the prepared pan. Drizzle with 2 tablespoons olive oil and season with salt and pepper.

Step 3

Bake squash in the preheated oven, turning halfway, until browned and softened, about 35 minutes.

Step 4

Heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add zucchini, garlic, Italian seasoning, red pepper flakes, salt, and pepper. Cook and stir until zucchini is tender, about 4 minutes. Mix in baked squash and lemon juice until just combined. Top with Parmesan cheese.