German "Pumpkin" Noodle Salad
photo by Trixyinaz
- Ready In:
- 1hr
- Ingredients:
- 11
- 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
- 4.92 ml German mustard or 4.92 ml other prepared medium-sharp mustard
- 4.92-9.85 ml honey, to taste
- 29.58-44.37 ml balsamic vinegar, to taste
- 1 orange, freshly juiced (you will only need the juice)
- 44.37 ml sunflower oil or 44.37 ml canola oil, to taste
-
Optional Garnish
- 100 g sliced almonds
- 4.92-9.85 ml 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.
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Reviews
-
This recipe was average. I followed it to a tee and it just didn't WOW me. After tasting the dressing, I felt it was a little on the bland side. Missing something, but I just couldn't put my finger on it. I added more honey, more vinegar and a touch more OJ. Still nothing, so I decided to add some salt. That didn't help much either. Perhaps it could have been a little on the sweeter side. What really made the dish tasty and made me keep wanting to eat it was the toasted almonds (love cruncy things in my food). I think I might make this again b/c it was a "light" dish (perfect for a dieter) and perfect for a hot summer day, but I will definately have to some adjustments to the dressing and use a different pasta (the spiral kind - multi colored for presentation) so that it "grabs" the sauce. One thing I know I will do is thicken the dressing so that it "sticks" to the pasta and squash. Also, I took a picture and will post it in this recipe.