Hey, welcome back to my blog if you have been here before if not then welcome. I’m challenging myself for the next 30 days to make delicious instant noodle recipes. When you think about what are instant noodles are what do you think of? If you guess top ramen and a cup of noodles you are right.
I went to my local ‘Dollar Tree’ bought a pack of top ramen that comes with 5 single ramen packs. Got home and I had a craving for butternut squash. I love me some butternut squash. I have made butternut squash with rice noodles, angel hair, and elbow pasta, and let me tell you it was amazing. But nothing compares to ramen the flavors just hit.
This is the best way to transition from the summer zucchini and to fall in love with winter. Thanks to the sweet flavors of butternut squash. I like to simply roast butternut squash. Golden brown, caramelized, and seasoned with salt and pepper, it has a delectable sweet and salty taste and buttery texture. If you’ve never roasted butternut squash before, you have no idea what you are missing.
The way I come up with this recipe was, Josh and I got back from a day trip (a 2-hour drive to the Show Low Farmers Market and back) and we were both tired. I already knew I roasted some butternut squash earlier in the week and Josh was craving noodles. I had not been grocey shopping and the only thing left in the kitchen once some intstant noodles. I don’t want to brag but I know my way around a kitchen. The culinary side of me kicked in and BAM! We had buttery, butternut squash instant noodles. It was easy as well as timely and budget-friendly. I knew after eating it this had to be placed on the blog.
I cannot express loud enough how I hate this pandemic! Everything has been getting more expensive, gas, bills, and food. I sent Josh out to the store to get eggs, almond milk, bananas, and some sliced bread. Do you know how much that was? $42.53, that is outrageous for 4 items from the grocery store, and don’t get me started on the gas and bills. It is only me and Josh and we paid $42.53 for only 4 things, 4 things. Lately, Josh and I have had to go to the Dollar Tree, Dollar General, and the .99 store. I don’t think I have seen more than 5 people in those stores more than once and that was around Thanksgiving. Times are getting hard out here, food is getting too expensive to buy, no matter where you live except if you are one of those that live on a farm and you can just walk outside and pick fruit and veggies, eggs, and live off your livestock.
For the next 30 days I will be focused on instant noodle recipes that are healthy, quick, family-friendly, easy, and the biggest of all budget-friendly. This recipe is so easy and healthy to make and eat. First get a butternut squash cut about a quarter of it off. Remove the skin and slice the butternut into cubes, then add some olive oil to a skillet and sauté the butternut on medium to low heat. Add salt, pepper, and garlic powder to the butternut. Sauté the butternut until it is soft and it still holds a shape for about 5 minutes. Start to boil water and add the noodles to a medium bowl. When the water starts to boil add the noodles. You can add the noodles to the water but I feel you have more control over the cooking process of the noodles using a bowl. Then remove the butternut squash and add 1 tbsp of butter. Wait until the butter starts to melt then add the noodles and butternut to the skillet. Stir it all up so the melted butter has covered everything. Add the food to a bowl and if you are like me, top it off with some basil seasoning and Walayha you have a healthy, quick, and budget-friendly meal for one. If you have a family then obviously everyone has their own instant noodle pack and you might want to use more of the butternut squash.
