Crispy Butternut Squash


This recipe for crispy butternut squash spirals comes from Chef Susan Ytterberg of Golden Plum Personal Chef Services, who also issues a warning: “This recipe is highly addictive,” Chef Susan cautions, “and you definitely will not look at a container of butternut squash noodles the same way again! Once you enjoy this crispy deliciousness, you will wonder why you didn’t make more.”

As addictive as crispy butternut squash spirals are, the recipe is a snap. Chef Susan notes that differences in texture are to be expected, and explains that this is because “the nature of the squash is wet, so even deep frying you will have some crispy noodles and some semi-crispy noodles.” She maintains that this makes the spirals even more fun to eat, and we agree.


Pillsbury’s gluten-free flour works very well because it has rice flour in the mixture, which helps to crisp up the spirals when frying. (Not all gluten-free flours contain rice flour.)

Chef Susan likes Northwoods Seasoning from Penzeys Spices, which contains coarse flake salt, paprika, black pepper, thyme, rosemary, granulated garlic and ground chipotle pepper. Feel free to substitute a Cajun blend, adobo or other all-purpose seasoning.

Serves 2

1 pound butternut squash spirals

½ teaspoon coarse salt (plus more to taste)

1 to 2  tablespoons spice mix of choice (see above)

¼ to ½ cup Pillsbury gluten-free flour (see above)

Vegetable oil for deep frying

  1. In a large bowl, toss noodles with salt and spices until well mixed.  Then, sprinkle 1/4 cup flour over noodles and toss to coat.  If noodles are wet still, add an additional 1/4 cup. Place bowl of prepared noodles in freezer for 1 to 2 hours.
  2. Heat oil in pot or deep skillet to 340-350° and remove noodles from freezer. Fry spiral noodles in batches, cooking 3 minutes on one side, then with slotted spoon, turn nest of noodles over to fry other side for a couple more minutes.
  3. Noodles are done when they are crispy to touch with spoon and golden. Remove from oil with slotted spoon and drain on paper towels. Immediately sprinkle with additional coarse salt to taste and serve.

For more inspiration, visit our recipe archives.