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Frontier Natural Products Organic Garlic Granulated -- 16 oz

Frontier Natural Products Organic Garlic Granulated
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Frontier Natural Products Organic Garlic Granulated -- 16 oz

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Frontier Natural Products Organic Garlic Granulated Description

  • USDA Organic
  • Allium Sativum
  • Non-Irradiated
  • Kosher

Even the earliest cooks and healers considered garlic powerful and indispensable, but when it was introduced in the United States in the 1700s, garlic was slow to catch on. Today, however, the average American consumes over 2 1/2 pounds of garlic annually. It's compatible with virtually every savory food and is available in a number of convenient dried forms.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

The product packaging you receive may contain additional details or may differ from what is shown on our website. We recommend that you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Butternut Squash Noodles with Asparagus & Pesto

This recipe presents butternut squash re-imagined with a touch of spring! Formed into noodles and combined with crispy green asparagus, the only thing that can make this dish better is a spoonful of cool pesto (so we included that, too!). For this recipe, choose a butternut squash with a straight, evenly shaped long end and a smaller bulbous part, which is where the seeds are. Toss noodles with garlic and slivered sun-dried tomato for a light meal that will make your family say “YUM!”

Butternut Squash Noodles with Asparagus, Sun-Dried Tomatoes & Pesto |

Serves 4-6


3 lbs. butternut squash
1-1/2 cup vegetable stock
2 Tbsp. coconut oil or avocado oil
1 leek, trimmed & thinly sliced
1 lb. asparagus, trimmed and cut into 1” pieces
1 tsp. natural salt
1 tsp. granulated garlic
1/3 cup sun-dried tomatoes, drained & thinly sliced into strips
1/4-1/2 cup pesto


  1. Preheat oven to 350 degrees F.
  2. Trim stem end and bulbous end off butternut squash (save bulbous end for future use). Peel skin off the long cylindrical part of butternut squash.
  3. Using a spiralizer, process peeled end of squash into noodle shape and place on large baking pan.
  4. Pour 1 cup vegetable stock over squash and bake for 20-25 minutes until squash is tender-crisp. Remove from oven and set aside.
  5. Heat a large sauté pan over medium heat; add oil, leeks (white parts only) and asparagus and sauté for a few minutes. Season with salt and garlic. Pour on remaining vegetable stock. Cover and steam for 3-4 minutes until vegetables are tender-crisp.
  6. Add sun-dried tomatoes, pesto and reserved butternut squash noodles to sauté pan; toss to combine.
  7. Add additional seasonings to taste.
  8. To serve, distribute butternut squash noodles evenly in bowls with an additional dollop of pesto on top.

Tip from the chef: For this dish, I prefer using a spiralizer that forms fettuccine-shaped noodles for this dish.

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