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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 easy to prep!

The spiralizer is a good software for creating new and attention-grabbing textures out of your favourite greens. From zucchini noodle Pad Thai to enchilada candy potato noodles skillet, it’s so enjoyable to get inventive with veggie noodles!

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tongs lifting butternut squash noodles out of a pan

Butternut squash noodles with brown butter and sage are as fairly as they’re scrumptious, and are good for fall. Brown butter, sage and butternut squash are a traditional consolation meals mixture, however we’re lightening them up ever so barely on this recipe!

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

  • it’s fall consolation meals flavors at their best, however lightened up barely
  • it’s a straightforward vegetarian dinner that’s easy to arrange
  • we combine spiralized butternut squash noodle with half a portion of linguine so we aren’t left feeling hungry

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

Ingredient notes

  • linguine– we’re mixing a half portion of linguine with the butternut squash; be happy to swap with spaghetti, spaghettini, or your favourite longer pasta noodle.
  • butternut squash– search for butternut squash which can be thick alongside the size and don’t get too skinny on the stem; different winter squash don’t spiralize effectively due to the seeds and gained’t work for this recipe
  • butter– unsalted or salted work tremendous
  • sage– you will have recent sage leaves for the perfect taste; dried sage leaves can work in a pinch, however floor sage won’t be good on this recipe
  • white beans– also called canellini beans, white kidney beans, or nice northern beans
  • nutmeg– search for a complete nutmeg nut should you can, and grate it on a microplane; in any other case you should utilize common floor nutmeg
  • parmesan cheese– could be swapped for asiago or pecorino romano

spiralized butternut squash on cutting board

The best way to spiralize a butternut squash

Butternut squash takes somewhat additional elbow grease to spiralize in comparison with a zucchini or different softer vegetable. Search for straight butternut squash which can be thick all the way in which alongside; keep away from ones that get overly skinny towards the stem.

Begin by reducing the butternut squash in half throughout the part simply above the place the seeds are positioned; minimize as straight as attainable throughout the squash. Lower throughout the stem as effectively (straight), then peel the pores and skin off the squash utilizing a vegetable peeler. Chances are you’ll must do a number of rounds of peeling to get via the inexperienced fibres.

Match the spiralizer with the massive noodle blade (1/4 inch), then match the squash onto the spiralizer. Apply agency stress whereas rotating the spiralizer deal with to create butternut squash noodles.

Recipe ideas

Cooking butternut squash noodles

To prepare dinner the noodles, we merely sautee in a frying pan. Use tongs to show them sometimes in order that they prepare dinner via evenly. Watch out to not overcook the squash noodles; we would like them to nonetheless keep their construction and never get mushy.

The best way to make brown butter

Taking the time to brown the butter on this recipe provides a nutty high quality and added depth of taste. To brown the butter, you’ll merely sauté the butter, cooking and stirring for a number of minutes till the milk solids separate as small bits, then toast and switch brown.

For step-by-step images displaying brown butter, learn this publish!

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

Storage + meal prep

This recipe can maintain for leftovers:

  • fridge– cool utterly, then retailer in an air tight container within the fridge for as much as 4 days
  • reheat– (finest) warmth up in a pan on the range over medium warmth; use tongs to toss the whole lot again up and warmth it via evenly
    • OR warmth within the microwave till steaming hot- butternut squash could soften fairly a bit extra when heating within the microwave
  • freezer– I’ve not tried freezing this recipe and have no idea the way it will go- the squash noodles could get mushy. Let me know within the feedback should you give it a attempt!

Discover my favourite meal prep containers right here!

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

Extra vegetarian dinners

Butternut Squash Noodles with Sage and Brown Butter

Course: Dinner

Delicacies: American

Key phrase: butternut squash, spiralizer, vegetarian

Energy: 454kcal

Writer: Denise Bustard

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 easy to prep!

Prep Time10 minutes

Cook dinner Time20 minutes

Complete Time30 minutes


  • Cook dinner linguine in accordance with package deal instructions.

  • Whereas linguine is cooking, prepare dinner the butternut squash noodles over medium warmth in a big frying pan, turning steadily with tongs till it’s cooked evenly (4 or so minutes). When cooked al dente, put aside with pasta.

  • Warmth butter within the pan, then add the sage leaves and nutmeg, stirring steadily. Cook dinner till the sage leaves flip a darkish inexperienced (3 or so minutes) and butter turns barely golden.

  • Shortly take away the sage leaves, then add the rooster inventory and water. Simmer for 3 extra minutes.

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

  • High with the sage leaves and serve.


Cool utterly, then retailer in an air tight container within the fridge for as much as 4 days.
Reheat in a frying pan over medium warmth utilizing tongs to stir and flip noodles.
OR warmth in a microwave till steaming hot- butternut squash noodles will soften 

  • swap linguine for spaghetti or your favourite noodle
  • butter- unsalted or salted each work; regulate seasoning as wanted
  • dried sage leaves work in a pinch; floor sage doesn’t work on this recipe
  • swap parmesan cheese for asiago, pecorino romano or different arduous cheese



Serving: 1/6 of batch | Energy: 454kcal | Carbohydrates: 68g | Protein: 15g | Fats: 14g | Saturated Fats: 9g | Ldl cholesterol: 37mg | Sodium: 544mg | Fiber: 12g | Sugar: 7g

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