Heat butter in a large saucepan over medium-high heat. Add garlic and cook until fragrant, about 30 seconds.
Add the butternut squash noodles and cook for 5-7 minutes, depending on the thickness of your noodles, stirring occasionally with tongs until they are fork tender.
Season the noodles with salt and pepper, grate parmesan cheese on top and sprinkle with fresh parsley, if desired.
Preheat oven to 425°F. Place noodles on a large baking sheet. Add garlic, butter, salt and pepper, and roast until fork-tender and golden in spots, about 10 minutes.
Grate parmesan cheese on top and sprinkle with fresh parsley, if desired.
Storage: Store any leftovers in an airtight container. They will last up to 3 days in the fridge, but the consistency is best if eaten the first day.Freezing Instructions: If you'd like to freeze the butternut squash noodles, I recommend doing so before cooking them. You can freeze in a freezer safe container or bag for up to 3 months.Equipment: I use the Paderno Spiralizer to create the butternut squash noodles. It's strong and sturdy and can handle the large size of the squash.Nutritional Data: The information below is an automated estimate. It could vary based on cooking methods and ingredients used.