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Note: I use an Inspiralizer to spiralize the squash, apples, and onion.
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Preheat oven to 400 degrees F.
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Chop bulbous end of butternut squash off, as well as the top stem, leaving just the straight part in the middle.
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Peel off skin (I find it easier just to cut it off) and chop it in half so its easier to spiralize.
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Using Blade B, spiralize squash into thick noodles.
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Place in a very large bowl.
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Cut apples in half and gently cut out core.
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Cut the round part of each apple half off slightly, so that its flat.
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Dont cut too much, or apple will split when spiralizing.
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Spiralize each cut half using blade C. Place in the bowl with the squash noodles.
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Cut ends off the red onion, so theyre flat, and take off the papery skin.
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Spiralize with Blade A.
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Add to the bowl with the other noodles.
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Toss noodles with the olive oil, maple syrup, salt, cinnamon, ginger, curry powder, allspice and a few good twists of pepper.
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Really toss them around to make sure theyre evenly coated in the spice mixture.
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Transfer noodles, being sure to scrape up all the oil and syrup from the bottom of the bowl, into a large baking or casserole dish and sprinkle with chopped pecans.
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Bake for 10 minutes, stir around and then bake again until the squash noodles are fork-tender and the apples and syrup has begun to caramelize, about another 1015 minutes.
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Immediately stir in parsley and dates, and then let cool for 5 minutes.
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Tip: To make it easier to serve, cut noodles in the baking dish before dividing between plates.
