German "Pumpkin" Noodle Salad

Recipe by HeatherFeather


  • 200
    g peeled butternut squash
  • 200
  • 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


  • 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.