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Today we’re eating Butternut Squash in noodle form. Because, why not??? Well, it’s because I really love pasta and would eat it every single meal if possible.
Truth be told: I’m not really a fan of spaghetti squash in the form of spaghetti. No matter what I do, it always ends up soggy and mushy and I just don’t love it. So, when I eat spaghetti squash, I eat it in the form of hash browns or baked “mac n’ cheese”. But, that’s all beside the point.
The point: while a bit more work, Butternut Squash makes for some YUMMY noodles!! And, it give me an excuse to use my spiralizer which I find overly exciting.
And since my favorite way to eat pasta is with a little bit of butter, herbs, and cheese, this dish is so super easy to throw together and SO so tasty.
How to Make Butternut Squash Noodles
Start by preparing your squash: cut the ends off, peel the whole squash, and then cut it in half. I usually only cook half of a squash at a time. But, if you’re cooking for more than 2 people, the whole squash will be needed.
Load it on the spiralizer and get to twisting. If you don’t have a spiralizer, you can use a peeler like this one to make noodles.
Once the butternut squash is fully spiralized, you’re going to want to take some clean kitchen scissors and cut the noodles. I usually just do a few snips and aim to get the noodles roughly the same length as traditional pasta. If you don’t do this, you’ll end up with noodles that are multiple feet long and rather difficult to eat. :)
When the noodles are ready, toss them with olive oil, salt, and pepper.
How to Cook Butternut Squash Noodles
When ready to cook, throw it in the oven for just 10-12 minutes, tossing halfway through. Once done, plate the Butternut Squash Pasta.
Toss it with a bit of butter, some fresh herbs, and cheese. Add additional salt & pepper to taste. It’s that easy!
While baking is my preferred method, the Butternut Squash Noodles can also be sautéed. Simply add a bit of oil to a large skillet and heat to medium. Toss the noodles in the skillet to cook them. If you want your butternut squash pasta just barely cooked through but with a bit of crunch left to it, I suggest sautéing for about 5 minutes. You can cook them for up to about 12 minutes if you want them a lot softer.
This Butternut Squash Pasta Recipe is light and yet still very filling (much like traditional pasta). I love that it fills me up and I have the satisfaction later knowing that I just ate a giant plate of veggies.
This pasta also keeps well and makes for great leftovers for lunch!!
Can the Butternut Squash Noodles Be Made in Advance?
If you’re wanting to meal prep your butternut squash noodles, I suggest spiralizing the butternut squash and then storing the noodles, *uncooked*, in the fridge until ready to eat them. At that time, it is only a matter of baking or sautéing them quickly.
I have tried cooking them and then storing them. It works okay but I think they taste a lot better if cooked right before you’re ready to eat them.
What is the Best Spiralizer to Buy?
I also want to answer a question I get A LOT: what is my favorite spiralizer. I have tried about 4 different spiralizers and The Inspiralizer is BY FAR my favorite. I can’t recommend it enough. Full disclosure, the Inspiralizer is about double the price as some of the other ones that you can find on Amazon. However, as someone who has owned TWO of those cheaper spiralizer, I’m here to testify that this is the time to spend the extra money. One of the spiralizer was just total crap and didn’t work very well and the other one worked okay for about 6 months but then broke. I was able to tape it back together and it worked kind of okay. But yea, just splurge for the Inspiralizer!
See How to Make the Butternut Squash Pasta:
Butternut Squash Pasta
Ingredients
- ½ butternut squash
- Olive oil
- S&P to taste
- 2 tablespoons butter, divided
- 2 tablespoons fresh parsley, or other herb, divided
- 3 tablespoons parmesan cheese, divided
Instructions
- Pre-heat the oven to 400 degrees F.
- Prepare your squash by cutting off the ends, cutting it in half, and peeling the half of the squash that you plan to use.1/2 butternut squash
- Load the squash on the spiralizer and spiralize the whole half. You can also use a peeler to peel the squash into long thin, noodle like, strips. Using clean kitchen scissors, roughly cut the noodles so that they are about the same length as traditional pasta.
- Place the noodles on a baking sheet, drizzle with olive oil, sprinkle with S&P, and toss the pasta to coat it all.Olive oil, S&P to taste
- Bake in the oven for 10-12 minutes until the pasta is tender but not crispy at all.
- Plate the pasta on 2 plates and top each plate with half of the butter, half of the parsley, and half of the cheese. ENJOY!!! Easy, right??2 tablespoons butter, 2 tablespoons fresh parsley, 3 tablespoons parmesan cheese
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was fantastic! We put fresh grated Parmesan cheese on it and a little garlic salt.
We eat this with Costco Butternut Squash Pasta Sauce and it’s great. The trick is to cut the squash into smaller pieces that your spiralizer can handle. It doesn’t matter if they are too short as long real spaghetti is difficult to eat. We serve it with “oven-ready meatloaf” made into meatballs and baked. Same oven, less work except the sauce is just put in a pot or microwave to warm.
So easy and yummy. Switched out the parsley for a green onion. Now a go to!
Absolutely delicious – thank you! I bought the supermarket package already spiralized, so it was EASY. I added garlic powder (which I add to almost EVERYTHING, or often fresh garlic). I will make this recipe a LOT – thanks again!
thanks for sharing recipe, it looks delicious!
Made this tonight. Added a package if turkey grounded to create the recommended amount.
OMG very good! I cooked the butternut squash at the same time as the meatballs for 12 minutes (love when I can set the oven at the same temperature to cook different items). Used some avocado oil and dissed the squaah with it. The recommended amount of red pepper flakes was too hot fir me, so will reduce to half a teaspoon next time.
so glad that you liked it! And thank you for coming back to let me know!
Love this recipe. I don’t use the butter, as I want to be as calorie concious as possible. I use powdered parm cheese too.
I found a great chicken recipe that is great served over butternut squash noodles. Normally I just buy the frozen ones and cook them in the microwave. I want to make this dish for a dinner party with 12 people. I can spiralize the noodles ahead of time. Any suggestions for cooking a lot of noodles at one time?