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Butternut Squash Noodles with Sage & Brown Butter


These sauteed butternut squash noodles are tossed in a brown butter sauce with parmesan cheese and nutmeg, then topped with crispy sage leaves. Lighter, vegetarian, and so simple to prep!

The spiralizer is a great tool for creating modern and interesting textures from your favorite vegetables. From zucchini noodle Pad Thai to enchilada sweet potato noodles skillet, it’s so fun to obtain creative with veggie noodles!

tongs lifting butternut squash noodles out of a pan

Butternut squash noodles with brown butter and sage are as pretty as they are delicious, and are great for fall. Brown butter, sage and butternut squash are a classic comfort food combination, but we are lightening them up ever so slightly in this recipe!

Reasons you’ll ♡ butternut squash noodles with brown butter and sage

  • it’s fall comfort food flavors at their finest, but lightened up slightly
  • it’s an simple vegetarian dinner that is simple to prepare
  • we mix spiralized butternut squash noodle with half a portion of linguine so we aren’t left feeling hungry

Recipe video

Wondering how this recipe comes together? Watch this 1-minute video to see how simple it is to prep! You can find more recipe videos on my YouTube channel.

overhead view of ingredients required to make butternut squash noodles with sage and brown butter

Ingredient notes

  • linguine– we are mixing a half portion of linguine with the butternut squash; feel free to swap with spaghetti, spaghettini, or your favorite longer pasta noodle.
  • butternut squash– look for butternut squash that are thick along the length and don’t obtain too skinny at the stem; other winter squash don’t spiralize well because of the seeds and won’t work for this recipe
  • butter– unsalted or salted work fine
  • sage– you will need fresh sage leaves for the top flavor; dried sage leaves can work in a pinch, but ground sage will not be good in this recipe
  • white beans– also known as canellini beans, white kidney beans, or great northern beans
  • nutmeg– look for a whole nutmeg nut if you can, and grate it on a microplane; otherwise you can use regular ground nutmeg
  • parmesan cheese– can be swapped for asiago or pecorino romano

spiralized butternut squash on cutting board

How to spiralize a butternut squash

Butternut squash takes a small extra elbow grease to spiralize compared to a zucchini or other softer vegetable. Look for straight butternut squash that are thick all the way along; avoid ones that obtain overly skinny toward the stem.

Start by cutting the butternut squash in half across the section just above where the seeds are located; cut as straight as possible across the squash. Cut across the stem as well (straight), then peel the skin off the squash using a vegetable peeler. You may need to do several rounds of peeling to obtain through the green fibres.

Fit the spiralizer with the large noodle blade (1/4 inch), then fit the squash onto the spiralizer. Apply firm pressure while rotating the spiralizer cope with to create butternut squash noodles.

Recipe tips

Cooking butternut squash noodles

To cook the noodles, we simply sautee in a frying pan. Use tongs to turn them occasionally so that they cook through evenly. Be careful not to overcook the squash noodles; we want them to still maintain their structure and not obtain mushy.

How to make brown butter

Taking the time to brown the butter in this recipe adds a nutty quality and added depth of flavor. To brown the butter, you will simply sauté the butter, cooking and stirring for several minutes until the milk solids separate as small bits, then toast and turn brown.

For step by step photos showing how to brown butter, read this post!

butternut squash noodles with sage, white beans and linguine in pan

Storage + meal prep

This recipe can keep for leftovers:

  • fridge– cool completely, then store in an air tight container in the fridge for up to 4 days
  • reheat– (top) heat up in a pan on the stove over medium heat; use tongs to toss everything back up and heat it through evenly
    • OR heat in the microwave until steaming hot- butternut squash may soften quite a bit more when heating in the microwave
  • freezer– I have not tried freezing this recipe and do not cognize how it will go- the squash noodles may obtain mushy. Let me cognize in the comments if you give it a try!

Find my favorite meal prep containers here!

butternut squash noodles with sage, white beans and linguine in pan covered with parmesan cheese

More vegetarian dinners

Butternut Squash Noodles with Sage and Brown Butter

Course: Dinner

Cuisine: American

Keyword: butternut squash, spiralizer, vegetarian

Calories: 454kcal

Servings: 4 -6

These sauteed butternut squash noodles are tossed in a brown butter sauce with parmesan cheese and nutmeg, then topped with crispy sage leaves. Lighter, vegetarian, and so simple to prep!

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

  • Cook linguine according to package directions.

  • While linguine is cooking, cook the butternut squash noodles over medium heat in a large frying pan, turning frequently with tongs until it is cooked evenly (4 or so minutes). When cooked al dente, set aside with pasta.

  • Heat butter in the pan, then add the sage leaves and nutmeg, stirring frequently. Cook until the sage leaves turn a dark green (3 or so minutes) and butter turns slightly golden.

  • Quickly remove the sage leaves, then add the chicken stock and water. Simmer for 3 more minutes.

  • Add the pasta, butternut squash white beans and parmesan cheese to the pan and toss to coat.

  • Top with the sage leaves and serve.

Storage
Cool completely, then store in an air tight container in the fridge for up to 4 days.
Reheat
Reheat in a frying pan over medium heat using tongs to stir and flip noodles.
OR heat in a microwave until steaming hot- butternut squash noodles will soften 
Swaps

  • swap linguine for spaghetti or your favorite noodle
  • butter- unsalted or salted both work; adjust seasoning as needed
  • dried sage leaves work in a pinch; ground sage does not work in this recipe
  • swap parmesan cheese for asiago, pecorino romano or other difficult cheese

 

Serving: 1/6 of batch | Calories: 454kcal | Carbohydrates: 68g | Protein: 15g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 37mg | Sodium: 544mg | Fiber: 12g | Sugar: 7g


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