Monday, November 8, 2010

Butternut Lo Mein (via From Apples to Zucchini)

Perusing the lovely offerings of the blogiverse while I am hungry is almost as dangerous as going grocery shopping or shopping at Costco when I'm hungry.

I start to drool over everyone's posts and do some mental gymnastics to figure out if I have enough ingredients for each recipe. There were a few contenders tonight with some absolutely spectacular yummy meals.

The winner, coming from the blue corner and weighing in with some fabulous butternut squash is Butternut Lo Mein from the lovely Pam at From Apples to Zucchini. Have I been watching too much UFC?


It looked so amazing and so flavorful that I had to try!

Of course we didn't have everything that we needed, but close enough. Plus, an opportunity to try Braggs Liquid Aminos. 

Roasted Butternut Lo Mein
modified from From Apples to Zucchini

1/2  butternut squash, peeled, seeded and cubed into 1 inch pieces
1.5 tbsp olive oil
1 tbsp Chinese Five Spice
4 ounces (uncooked) lo mein noodles, or whole wheat spaghetti noodles
1/2 onion chopped
1.5 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
2 tsp ground ginger
1 tsp chili powder, yours or mine

Toss squash, first 1.5 tbsp olive oil and Chinese Five Spice powder together, then spread on a baking sheet and cook for 20 minutes at 375.

In the meantime, cook pasta until al dente. Then, saute onion in remaining olive oil until tender, and add remaining ingredients. Toss all ingredients together and serve.

Delicious!!! Thanks, Pam!!

I'm linking Pam's lovely recipe to


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