Butternut Squash Noodles with Shredded Brussels Sprouts, Walnuts and Caramelized Onions (http://www.inspiralized.com/2014/09/28/butternut-squash-noodles-with-shredded-brussels-sprouts-walnuts-and-caramelized-onions/) was an interesting mix of flavors, some amazing, some not so much. With modification, this is definitely a keeper!!
Here are some cooking tips to help:
Spiralizing the squash. Make sure you watch the video ~ it will make the process much easier and successful.
Brussels Sprouts ~ I purchased a bag of precut Brussels Sprouts from Trader Joe’s, which was a timesaver for me.
Walnuts – Don’t chop them too small. I bought a bag of Trader Joe’s Raw California Walnut Halves and Pieces and only broke the really large pieces in half – this worked well. Also, 3 minutes is probably adequate for cooking time. My first batch burned at 5 minutes (probably contributing to this fact were that the pieces were chopped too small).
Onion ~ I used a smaller sized onion and this was the only thing that I felt made this recipe questionable. It was too “onion-y” for me. Next time I will probably use just half of a small onion…and there will be a next time! 🙂
Also, there is an extra step in the recipe ~ an error by the author. Steps 1 and 2 both address cooking the walnuts. Use my advice above and you will be fine. 🙂