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Butternut Squash Meatball Stroganoff

Ingredients

  • 1 package Carando Abruzzese Italian Style Meatballs cooked according to package instructions
  • 4 cups butternut squash noodles Peeled, seeded and spiralized
  • 1 Tbsp olive oil
  • 1 tsp minced garlic
  • 1 Tbsp butter
  • 1 Tbsp olive oil
  • 1/2 small yellow onion chopped
  • 2 cups baby bella mushrooms sliced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp dried thyme
  • 1 Tbsp all purpose flour
  • 1 cup beef broth
  • fresh parsley for garnish

Instructions

  • On a baking sheet, bake Carando Abruzzese Italian Style Meatballs according to package instructions
  • While meatballs are baking, peel the skin off of the butternut squash and cut the squash right at the point where it begins to bulb outward. Remove all seeds and discard. You'll use the long neck portion to spiralize.
  • Using a heavy duty spiralizer, carefully spiralize the butternut squash until you have about 4 cups worth
  • In a large pan, sautee butternut squash, olive oil and minced garlic together for 10-12 minutes, keeping a lid over the pan for most of the cook time
  • In a separate pan, add butter and chopped onion and cook over medium-high heat for about 5 minutes
  • Add in mushrooms, salt and pepper and continue to cook until juices have released from mushrooms and have cooked off, about 8-10 more minutes.
  • Reduce heat to medium-low heat and stir in flour and thyme until flour has coated the mushrooms and been thoroughly moistened by the oils in the pan
  • Next, add in beef broth a little at a time and stir until a smooth gravy forms
  • Add in the sour cream and stir it into the sauce, making sure it incorporates smoothly
  • Add in the meatballs and allow them to simmer in the sauce for several minutes before serving over butternut squash noodles.
  • Garnish with fresh parsley and serve immediately
  • Enjoy!

Notes

It's important to note that butternut squash noodles do not take on the same texture as traditional pasta. Butternut squash noodles will have a bit of a "snap" to them. After sautéeing them, check their texture to see if it is as a point that you prefer. If not, continue to cook for a few more minutes. 

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