Zucchini Noodles and Butternut Squash in a Garlic-Lemon Sauce

Name: Zucchini Noodles and Butternut Squash in a Garlic-Lemon Sauce
Total time: 59
Yield: 2
Ingredients: 1 small butternut squash - peeled, seeded, and cut into 1/2-inch cubes; 0.25 cup olive oil, divided; kosher salt and freshly ground black pepper to taste; 2 large zucchini, ends cut and spiralized; 1 clove garlic, minced, or to taste; 1 teaspoon Italian seasoning, or more to taste; 0.5 teaspoon red pepper flakes; 1.5 teaspoons lemon juice, or to taste; 0.33333334326744 cup finely grated Parmigiano-Reggiano cheese

Recipe by Cindy Anschutz Barbieri from allrecipes.com

Dinner 59 Mins.

Ingredients

2 servings

•

1 small butternut squash - peeled, seeded, and cut into 1/2-inch cubes
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0.25 cup olive oil, divided
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kosher salt and freshly ground black pepper to taste
•

2 large zucchini, ends cut and spiralized
•

1 clove garlic, minced, or to taste

•

1 teaspoon Italian seasoning, or more to taste
•

0.5 teaspoon red pepper flakes
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1.5 teaspoons lemon juice, or to taste
•

0.33333334326744 cup finely grated Parmigiano-Reggiano cheese

Instructions

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Arrange butternut squash into a single layer over the prepared pan. Drizzle with 2 tablespoons olive oil and season with salt and pepper.
Bake squash in the preheated oven, turning halfway, until browned and softened, about 35 minutes.
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.