3 Ways to Cook Butternut Squash Noodles

butternt squash on the bench

 

Although I enjoy this tasty gourd simply cubed and roasted, it is also fun to spiralize it and use it as a pasta replacement. I have done some experimenting and have come up with my three favorite recipes for cooking butternut squash noodles, shared below.

Butternut squash is one of the winter gourds that stores very well at room temperature. I usually buy several when they go on sale in the fall and store them right on the counter for up to a month. The waxy coating on the skin will keep it in top shape as long as it has not been damaged or bruised.

The flavor of this autumn veggie is slightly sweet with a nutty backdrop that really comes out when you allow the cooking to bring it to a light golden brown (usually either from dry roasting or sautéing). No matter which of these recipes you try, be sure to take the time on this vital step to get the most out of these dishes.

#1 Butternut Squash Alfredo

how to cook butternut squash spaghetti

This recipe to cook butternut squash pasta yields a decadent and comforting main course or side dish. Make sure to get a little bit of color on the squash noodles before adding the cream to make the most of this naturally sweet vegetable.

If you don’t have fresh nutmeg to grate, just skip it for this recipe since nutmeg rapidly loses it’s complex and subtle flavor to bitterness when stored in ground form. It works for baking, but it just won’t work for this dish.

Ingredients:

1 small to medium butternut squash, Spiralized on the

Although I enjoy this tasty gourd simply cubed and roasted, it is also fun to spiralize it and use it as a pasta replacement. I have done some experimenting and have come up with my 3 favorite recipes for cooking butternut squash noodles, shared below.

Butternut squash is one of the winter gourds that stores very well at room temperature. I usually buy several when they go on sale in the fall and store them right on the counter for up to a month. The waxy coating on the skin will keep it in top shape as long as it has not been damaged or bruised.

The flavor of this autumn veggie is slightly sweet with a nutty backdrop that really comes out when you allow the cooking to bring it to a light golden brown (usually either from dry roasting or sautéing). No matter which of these recipes you try, be sure to take the time on this vital step to get the most out of these dishes.
#1 Butternut Squash Alfredo

This recipe to cook butternut squash pasta yields a decadent and comforting main course or side dish. Make sure to get a little bit of color on the squash noodles before adding the cream to make the most of this naturally sweet vegetable.

If you don’t have fresh nutmeg to grate, just skip it for this recipe since nutmeg rapidly looses it’s complex and subtle flavor to bitterness when stored in ground form. It works for baking, but it just won’t work for this dish.

Ingredients:

1 small to medium butternut squash, Spiralized on large setting

2 TBSP salted butter

2 TBSP olive oil

2 tsp garlic, minced

2 cups heavy cream

2/3 cup freshly grated parmesan cheese (the kind in the green can won’t do!)

¼ tsp freshly ground black pepper

Dash of freshly grated nutmeg

Instructions:

Heat pan to medium heat and add half off the olive oil, butter and garlic.
Saute gently for 1 minute before adding half of the squash and a dash of freshly ground nutmeg.
Continue to cook over medium heat stirring a few times to get a little color on the squash noodles, about 3-5 minutes. Repeat with the other half of the squash. Set aside.
Pour cream into the same pan and heat over medium heat until bubbly. Reduce 2-3 minutes.
Add pepper and Parmesan cheese to the cream and bring it back to a gentle simmer.
Continue to heat gently 6-8 minutes until your Alfredo sauce is smooth and thick.
Add the prepared butternut squash pasta to the pan and bring it back to a simmer. Serve topped with some freshly grated Parmesan cheese.

#2 Butternut Squash Pasta with Sausage and Kale

Feel free to choose any smoked or cured sausage as a substitute in this dish. This is one of those butternut squash noodle recipes that lends itself to plenty of creativity. The trick to keeping this dish bright and lively is to blanch the kale before adding it to the sauté pan to finish before serving.

If you happen to have a bumper crop of swiss chard, this is also a delightful green to use in this dish!

Ingredients:

1 small to medium butternut squash, Spiralized on large setting

12 Oz. pre-cooked smoked sausage or kielbasa

1 red onion, halved and sliced thin

1 pound kale, trimmed, roughly chopped, and washed thoroughly

1 TBSP salted butter

1 TBSP olive oil

1 TBSP garlic, minced

Instructions:

Blanch prepped kale by dropping in plenty of boiling water for 90 seconds, followed by immediately dropping it into icy water. After it is fully cold, drain and set aside. (A salad spinner works great for this!)
Slice sausage into coins about ½ inch thick and sauté over medium heat until lightly browned. Remove from pan and set aside.
Drain off any excess fat in the pan from the sausage but keep any flavorful bits in the bottom. Add butter, oil and garlic and return to medium heat.
Add onions to the pan and sauté for 2-3 minutes before adding prepped squash. Cook for 7-10 minutes until squash is tender. Remove from the pan.
Add blanched kale to the pan over medium-high heat and heat through, 2-3 minutes.
Add the remaining ingredients that you prepped back to the pan, heat through 2-3 minutes and toss before serving.

#3 Simple Sauté Side

Butternut squash has a sweet and nutty flavor that works well when it is the star of the show. This recipe is less about hard and fast rules, and more about technique. Feel free to add and subtract to include veggies that are in season, or if you have a little of this or a little of that to use up.

In this case, I used some red cabbage that I had left after making some slaw. It really pops visually, which makes this vegetarian dish look quite appetizing!

Ingredients:

1 small butternut squash, spiralized

¼ head medium head red cabbage, sliced thin

½ red onion, sliced thin

1 clove garlic, minced

2 TBSP Olive oil

Salt and pepper to taste

Instructions:

Prep all of your veggies, so they are ready to drop in the pan.
Heat a nonstick skillet (you need one like this with a lid) to medium-high heat.
Add oil, onion, and garlic to the pan and sauté 2-3 minutes, or until they start to get a little bit of color and your onions start to turn clear.
Add red cabbage, and sauté for another 2-3 minutes.
Add squash pasta to the pan and toss gently. Add 3 TBSP water to the pan and tightly cover. This is the trick to how to cook butternut squash noodles to the perfect tenderness.
Remove the lid and continue to gently toss the ingredients until the excess moisture evaporates.
Add salt and pepper to taste and serve warm.

Get Creative!

I hope my three favorite ways to cook butternut squash pasta have inspired you to give this tasty veggie a try. It is an easy and forgiving gourd that brings lots of natural, delicious sweetness to your dishes.

If you have a recipe that uses spiralized butternut squash that you would like to share, please do so in the comments section below!

large setting

2 TBSP salted butter

2 TBSP olive oil

2 tsp garlic, minced

2 cups heavy cream

2/3 cup freshly grated parmesan cheese (the kind in the green can won’t do!)

¼ tsp freshly ground black pepper

Dash of freshly grated nutmeg

Instructions:

  1. Heat pan to medium heat and add half of the olive oil, butter and garlic.
  2. Saute gently for 1 minute before adding half of the squash and a dash of freshly ground nutmeg.
  3. Continue to cook over medium heat stirring a few times to get a little color on the squash noodles, about 3-5 minutes. Repeat with the other half of the squash. Set aside.
  4. Pour cream into the same pan and heat over medium heat until bubbly. Reduce 2-3 minutes.
  5. Add pepper and Parmesan cheese to the cream and bring it back to a gentle simmer.
  6. Continue to heat gently 6-8 minutes until your Alfredo sauce is smooth and thick.
  7. Add the prepared butternut squash pasta to the pan and bring it back to a simmer. Serve topped with some freshly grated Parmesan cheese.

 

#2 Butternut Squash Pasta with Sausage and Kale

how to cook butternut squash pasta

Feel free to choose any smoked or cured sausage as a substitute in this dish. This is one of those butternut squash noodle recipes that lends itself to plenty of creativity. The trick to keeping this dish bright and lively is to blanch the kale before adding it to the sauté pan to finish before serving.

If you happen to have a bumper crop of swiss chard, this is also a delightful green to use in this dish!

Ingredients:

1 small to medium butternut squash, Spiralized on large setting

12 Oz. pre-cooked smoked sausage or kielbasa

1 red onion, halved and sliced thin

1 pound kale, trimmed, roughly chopped, and washed thoroughly

1 TBSP salted butter

1 TBSP olive oil

1 TBSP garlic, minced

Instructions:

  1. Blanch prepped kale by dropping in plenty of boiling water for 90 seconds, followed by immediately dropping it into icy water. After it is fully cold, drain and set aside. (A salad spinner works great for this!)
  2. Slice sausage into coins about ½ inch thick and sauté over medium heat until lightly browned. Remove from pan and set aside.
  3. Drain off any excess fat in the pan from the sausage but keep any flavorful bits in the bottom. Add butter, oil and garlic and return to medium heat.
  4. Add onions to the pan and sauté for 2-3 minutes before adding prepped squash. Cook for 7-10 minutes until squash is tender. Remove from the pan.
  5. Add blanched kale to the pan over medium-high heat and heat through, 2-3 minutes.
  6. Add the remaining ingredients that you prepped back to the pan, heat through 2-3 minutes and toss before serving.

 

#3 Simple Sauté Side

sauteed butternut squash noodles

Butternut squash has a sweet and nutty flavor that works well when it is the star of the show. This recipe is less about hard and fast rules and more about technique. Feel free to add and subtract to include veggies that are in season, or if you have a little of this or a little of that to use up.

In this case, I used some red cabbage that I had left after making some slaw. It really pops visually, which makes this vegetarian dish look quite appetizing!

Ingredients:

1 small butternut squash, spiralized

¼ head medium head red cabbage, sliced thin

½ red onion, sliced thin

1 clove garlic, minced

2 TBSP Olive oil

Salt and pepper to taste

Instructions:

  1. Prep all of your veggies so they are ready to drop in the pan.
  2. Heat a nonstick skillet (you need one like this with a lid) to medium-high heat.
  3. Add oil, onion, and garlic to the pan and sauté 2-3 minutes, or until they start to get a little bit of color and your onions start to turn clear.
  4. Add red cabbage, and sauté for another 2-3 minutes.
  5. Add squash pasta to the pan and toss gently. Add 3 TBSP water to the pan and tightly cover. This is the trick to how to cook butternut squash noodles to the perfect tenderness.
  6. Remove the lid and continue to gently toss the ingredients until the excess moisture evaporates.
  7. Add salt and pepper to taste and serve warm.

 

Get Creative!

I hope my three favorite ways to cook butternut squash pasta have inspired you to give this tasty veggie a try. It is an easy and forgiving gourd that brings lots of natural, delicious sweetness to your dishes.

If you have a recipe that uses spiralized butternut squash that you would like to share, please do so in the comments section below!

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