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Easy Butternut Squash Noodles Recipe (Healthy & Delicious)

Easy Butternut Squash Noodles Recipe

Tender spiralized butternut squash is sautéed with garlic, sage, olive oil, and Parmesan for a healthy, flavorful side dish or light main course.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 Medium butternut squash, about 2 1/2-3 pounds
  • 2 tablespoons, divided Extra-virgin olive oil
  • 2 Garlic cloves, finely minced
Seasonings
  • 1/2 teaspoon, plus more to taste Kosher salt
  • 1/4 teaspoon Freshly ground black pepper
  • 8 leaves Fresh sage leaves, thinly sliced
  • 1 teaspoon Dried rubbed sage, if not using fresh sage
  • 1/4 teaspoon Red pepper flakes, optional
Finishing Ingredients
  • 1/4 cup Finely grated Parmesan cheese
  • 1 teaspoon Fresh lemon juice, optional

Method
 

Step-by-Step
  1. Peel the butternut squash, cut away the bulbous seed-containing section, and reserve that portion for another use. Cut the firm neck into pieces that fit your spiralizer.
  2. Spiralize the squash pieces with a medium or large noodle blade. Trim especially long strands into manageable lengths and pat them dry if they seem moist.
  3. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the squash noodles and sauté for 5-8 minutes, tossing frequently, until fork-tender but not mushy.
  4. Add the remaining tablespoon of oil to a small skillet or an open area of the same pan. Stir in the garlic, sage, and optional red pepper flakes, cooking for 30-60 seconds until fragrant.
  5. Season the noodles with kosher salt and black pepper, tasting carefully because the Parmesan will add more salt. Remove the pan from the heat and toss in the Parmesan and optional lemon juice.
  6. Serve the butternut squash noodles immediately while they are warm and glossy. Add a little extra Parmesan, sage, or black pepper at the table if desired.

Notes

Spiralize only the firm neck of the squash because the seeded lower portion is difficult to noodle. Avoid overcrowding the skillet and stop cooking as soon as the noodles are tender. For drier, more concentrated noodles, roast them with 1 tablespoon olive oil, salt, and pepper on a large sheet pan at 425°F for approximately 10-15 minutes, tossing once, then finish with sautéed garlic, sage, and Parmesan.