Remember 2016, when we were spiralizing everything? Or was that just me? I bought a spiralizer and for at least a year, I was making “noodles” out of every vegetable I could (even pickled veggies for grilled pork banh mi).

But since then, the spiralizer has collected dust, and now when a veggie noodle craving strikes, I’ll often just buy a box of butternut squash spaghetti at the grocery store, as it is widely available and so much easier than spiralizing myself.

But, if I’m not making butternut squash soup with goat cheese, and decide I do want to make my own noodles, the large size of a butternut squash makes it ideal to get nice long strands of “spaghetti.”

This makes it an awesome healthful alternative to pasta, although a decadent creamy salmon pasta will always have it’s place in my heart.

Whether you buy it or spiralize it yourself, this butternut squash noodles with garlic and lemon recipe is my favorite, simple way to prepare it.

These noodles are delightful as a main course, but also great alongside Greek chicken meatballs, black bean meatballs or a grilling flat iron steak.

“The garlic lemon butternut squash recipe was wonderful!! Just made it tonight & have sent it on to three people.  Thank you so much for your delightful cooking!”

—Gerry Ann

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It’s kind of a big day around here, because this is the first Instant Pot recipe I’ve shared on this blog! I actually bought an Instant Pot this past spring, because a client requested some freelance recipe development using one.

I borrowed an Instant Pot cookbook from the library and made a bunch of recipes to learn how to use the appliance (including Instant Pot short ribs and Instant Pot sweet and sour chicken), then completed the freelance project.

Then, I kind of tucked the pot in my office and forgot about it all summer.

Until now, because this Instant Pot Butternut Squash Soup with Goat Cheese is on the scene! While I love a long simmered crockpot soup and Old Fashioned Ham and Bean Soup on my stovetop, the depth of flavor of a pressured cooked soup just can’t be beat.

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So, I think it’s time to have our annual heart-to-heart again. Just hear me out, OK?

I don’t like pumpkin.

It’s considered sacrilegious in the food blogger community, but I’m willing to admit the truth. It’s just not a flavor that appeals to me. I made a few pumpkin recipes in the early days of this blog to try to fit in with the cool kids, but the truth was, my heart just wasn’t in it.  (more…)

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