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Tuesday, September 21, 2010

eG Recipe: Autumn Noodle Salad (vegan)

Autumn Noodle Salad

1 medium butternut squash, peeled and diced
1-1/2 teaspoon of salt
2 tablespoon of olive oil
1 teaspoon thyme
1/8 teaspoon ground cayenne pepper
4 tablespoons of butter or vegan butter
1/2 Package of Noodles of your choice (I used fettucini)
handful of Spinach or Arugula for each plate
Dried Cranberries

Serves 4

Mix olive oil, thyme, salt, cayenne pepper with the squash
Roast squash 425 degrees for 30 mins or tender
Boil Noodles , drain them when they are just right. pour your dry noodles into the dish with the squash. Mix thoroughly. Prepare plates with a bed of greens, then serve out a serving of the mixture over the greens. Sprinkle the dried cranberries and walnuts. Serve warm.

© Copyright 2010 All recipes on this site are creations by Cheale of Experience Green.


  1. Looks delish!

    I roasted squash last night in a similar fashion, but I added cubed beets as well. They roast very well together, and taste fantastic!

  2. that looks so delicious! Now i have to decide between this and an egg tahini salad recipe i found for hard to choose!!