Butternut Squash 'Noodles' with Perfect Parsley Pesto


If you haven’t discovered the joys of spiralizing yet then prepare yourself for a culinary eye-opener. Spiralizers are relatively inexpensive gadgets which will revolutionise pasta night! Whether you are coeliac, gluten-intolerant, wheat-free or just good old fashioned health-conscious a spirilizer will allow you to replace grain-based pasta and noodles with fresh veggies. And it only takes minutes to make. While ‘courgetti’ is already a fully established favourite at Yeotown we’ve been working on something a little different; butternut squash ‘noodles’ – and they are amazing! Aside from the bounty of nutritional goodies in this dish it is also filling, tasty and wonderfully different.

We recommend you make your pesto first as the noodles take just a couple of minutes to steam and should be enjoyed straight away.

Serves 4 – 6pesto2
Equipment needed: Spiralizer

For the Pesto:
1 x bunch Parsley
1 x Lemon
200g Cashews
6 x  tsp Walnut Oil
4 x tsp Balsamic Vinegar
2 x Garlic cloves, grated
Mild Chilli Power


Toast the cashews in a teaspoon of walnut oil, watch carefully as they can burn easily.
Grate half of the lemon zest and mix with the garlic, balsamic vinegar and two teaspoons of the walnut oil. Add the parsley in small quantities, blending as you go. Add more oil as necessary. Add approximately one third of the nuts and blend. Season to taste with pepper and chilli and loosen as necessary with more oil. Reserve the remainder of the nuts to sprinkle on the noodles.

For the ‘noodles’:
1 x Butternut Squash, top section only, peeled.

Spiralize the squash, steam for two minutes, toss with pesto and top with nuts. Enjoy immediately!

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Julia Waghorn

About Julia Waghorn

At 6 years old Julia won a school prize and asked for a recipe book and by 10 years old she wanted to be a cook; so Julia’s interest in food goes back a very long way. In a time when British food had an appalling reputation, cooking for a living was only done by people who couldn’t do anything else, Julia went to catering college to study hotel management but as soon as she could, she got back into the kitchen. Julia went to Ullapool on the west coast of Scotland for a holiday job and stayed 9 years working in various hotels, enjoying the great outdoors and cooking with the superb fresh produce available. She went on to spent some time in London where she owned a Deli and wholesale organic bakery. The business evolved into function catering and working as a private chef including 2 years cooking for a vegan. Julia has always been interested in accommodating special diets in a way that allows everyone at the table to eat the same food. Julia then came to Devon in 2002 to run a B&B but got found out and ended up doing cooking for various enterprises and events and joined the team at Yeotown in 2010. She now lives on the coast at Lee with her husband Peter and lunatic Jack Russell, Millie, and apart from the inevitable cooking her interests are gardening, reading, upholstery and putting her crumbling Georgian house back together.