Butternut “Noodles” with Cauliflower Tapenade and Asparagus

Use a mandoline cutter or a spiralizer to turn your squash into pasta.

Peel the “neck” of 1 butternut squash.  Use a mandoline or spiralizer to make linguine-sized noodles out of the peeled squash.  (If you don’t have either, you can use a vegetable grater to make long, thin “noodles”, but they will cook more quickly.)

Trim or snap off the tough bottoms of 1 bunch of asparagus.  Cut into 2 inch pieces, slicing any spears thicker than your index finger in half lengthwise.

Separate 1 head of cauliflower in florets, then finely chop them.  Saute in 2 T. olive oil with 2 T. minced green garlic or( 2 minced cloves of garlic) and 3 T. minced Kalamata olives, until the cauliflower begins to brown.  Sprinkle with the juice of 1 lemon or 2 T. olive brine.  Add salt and red chili flakes to taste.  

Toss the asparagus with 1 T. olive oil and a dash of salt and pepper, then roast at 400 degrees for 15-20 minutes — removing once to shake the pan and roll the spears.

Brush another cookie sheet with olive oil and sprinkle with salt, then place the squash “noodles” on it in a single layer.

Roast the asparagus and squash for 15-20 minutes, removing once to “stir”.

They should be tender and lightly browned.

Toss the roasted vegetables with the cauliflower tapenade, then serve topped with a handful of washed and dried arugula leaves.

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