German "Pumpkin" Noodle Salad
- Reviews 1
Ready In: 1 hr
Serves: 2
Ingredients
- 200 g peeled butternut squash
- 200 g spaghetti
- 150 g cherry tomatoes, halved
- 1 -2 green onion, chopped into small rings (whites only)
Dressing
- 1 teaspoon German mustard or 1 teaspoon other prepared medium-sharp mustard
- 1 -2 teaspoon honey, to taste
- 2 -3 tablespoons balsamic vinegar, to taste
- 1 orange, freshly juiced (you will only need the juice)
- 3 tablespoons sunflower oil or 3 tablespoons canola oil, to taste
Optional Garnish
- 100 g sliced almonds
- 1 -2 teaspoon fat, for toasting the almonds
Directions
- Using an asparagus peeler (or a wide veggie peeler), peel the skinned butternut squash flesh into very thin wide strips (they should look like wide pumpkin noodles).
- Cook spaghetti according to package directions, adding the pumpkin peelings in the last 2-3 minutes of cooking time to blanch them.
- Drain using a colander and rinse well with cold water until cool.
- In a small pan, melt a bit of fat (shortening,lard or butter- just enough to toast the almonds in lightly).
- Toast the almonds in the melted fat briefly- as soon as you can smell them, they are done- immediately remove from heat and let drain on a paper towel.
- Combine the dressing ingredients- taste it and add add more of any ingredient to taste- and by all means add a bit of salt and pepper as well if needed.
- In a bowl, mix together the pasta, the pumpkin, tomatoes,scallions, and the dressing well.
- Sprinkle with toasted nuts and serve.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off