Spiralized Butternut Squash and Apple Salad

Note: I use an Inspiralizer to spiralize the squash, apples, and onion.

Preheat oven to 400ºF.

Chop bulbous end of butternut squash off, as well as the top stem, leaving just the straight part in the middle. Peel off skin (I find it easier just to cut it off) and chop it in half so it’s easier to spiralize. Using Blade B, spiralize squash into thick noodles. Place in a very large bowl.

Cut apples in half and gently cut out core. Cut the round part of each apple half off slightly, so that it’s flat. Don’t cut too much, or apple will split when spiralizing. Spiralize each cut half using blade C. Place in the bowl with the squash noodles.

Cut ends off the red onion, so they’re flat, and take off the papery skin. Spiralize with Blade A. Add to the bowl with the other noodles.

Toss noodles with the olive oil, maple syrup, salt, cinnamon, ginger, curry powder, allspice and a few good twists of pepper. Really toss them around to make sure they’re evenly coated in the spice mixture.

Transfer noodles, being sure to scrape up all the oil and syrup from the bottom of the bowl, into a large baking or casserole dish and sprinkle with chopped pecans.

Bake for 10 minutes, stir around and then bake again until the squash noodles are fork-tender and the apples and syrup has begun to caramelize, about another 10–15 minutes. Immediately stir in parsley and dates, and then let cool for 5 minutes.

Tip: To make it easier to serve, cut noodles in the baking dish before dividing between plates.