Spiralized butternut squash and zucchini with sweet Italian sausage
Students will be able to order spiralized vegetable “noodles” or (“zoodles” if it’s zucchini) as a pasta substitution (or as a pasta topper) at all of OSU’s Marketplace retail operations and also at all traditional all-you-care-to-eat venues. The dishes will be customizable, but some composed dishes may be on the horizon, like this one, with spiralized butternut squash and zucchini with sausage.
Spiralized yellow squash, zucchini and butternut squash with basil pesto, spinach and bean salad
For now, OSU will purchase prespiralized veggies from a company in Cleveland. “We’ll be testing this at full force,” Holford says. “If it’s successful we’ll definitely consider investing in the equipment to do it in our central production kitchen.”
Lentil penne with spiral beets and steak
Lots of vegetables can be cut into pasta-like spirals, and it’s a vibrant statement on the plate that conveys freshness as well. While it’s certainly healthy, “on its own, spiralized vegetables may be a little light, so you can mix it with a little pasta,” Holford says. Traditional white-flour pasta is available, and so is gluten-free lentil pasta and another gluten-free pasta option as well.
Spaghetti with spiral butternut squash and beets, roasted mushrooms, chicken and Alfredo
Spiral-cut veggies can be steamed or blanched in boiling water, “it’s literally a dunk for five or 10 seconds,” Holford says. They can be delicate, and you don’t want them turning to mush, so a customizeable action station and batch cooking are the route OSU will go.