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    You are here: Home » Meal Type » Side Dishes » Butternut Squash Noodles with Sage Butter

    Butternut Squash Noodles with Sage Butter

    October 17, 2017 By Danielle Esposti 1 Comment

    May contain affiliate links.See our Privacy Policy and disclosure.

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    You need this recipe for butternut squash noodles with crispy sage butter in your gluten-free rotation ASAP! They're a fast, easy, delicious, and nutritious pasta substitution or side dish.

    Roasted Butternut Squash Noodles are a vibrant and nutritious fall side dish. They are so easy to make and need only the slightest bit of seasoning to really shine. I love them “naked” as a light lunch or side dish, but they also make for an excellent seasonal pasta substitution. Best of all, this entire dish is ready in just 20 minutes.

    You need this recipe for butternut squash noodles with crispy sage butter in your fall rotation ASAP! They're a delicious, nutritious, and vibrant pasta substitution.
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    • Butternut Squash Noodles Recipe Notes
    • Recipe

    Welcome to latest edition of “How to pretend it’s a noodle so my kid will eat it”. Our test case this time ’round is the sweet, the nutritious, the delectable…butternut squash!

    Spoiler alert:  butternut squash noodles, especially when slathered with butter and crispy sage, are freaking awesome. That being said, they are decidedly not kid friendly (at least not my kid). #mamatried

    A detail image of my go-to butternut squash noodle recipe - julienne butternut squash noodles roasted and tossed with crispy sage butter, salt, and a pepper.

    Pin it now! Click here to pin this recipe for butternut squash noodles with crispy sage butter! 

    Butternut Squash Noodles Recipe Notes

    Let’s start with our butternut squash selection. For noodles, you want to choose a squash with a very long neck and smaller “tail” (that’s the bulbous end). You’ll start by chopping off the end, and setting it aside for another use (I used mine to make a batch of white bean ragout).

    How to trim a whole butternut squash for butternut squash noodles. Trim the bulbous end, peel the neck, then slice the neck into squash noodles using a handheld julienne peeler or spiralizer.

    Trim the top from the neck, and then peel. You can either use a very sharp knife to peel the skin or a vegetable peeler.

    After that, it’s noodle time. If you have a spiralizer, then go to town! I don’t own one (I know) so I used my handheld julienne peeler, which takes a wee bit longer but is just as effective. And if you don’t have one of those guys, just shave the squash into ribbons with your vegetable peeler (like I did with this rainbow carrot salad). It totally gets the job done, and it’s a really pretty presentation.

    Raw butternut squash noodles ready to be roasted until al dente. A nutritious, vibrant, vegetarian fall dinner or side dish recipe!

    Toss those gorgeous butternut noodles with some avocado or olive oil, and then spread them onto a sheet pan to get their roast on. Total roasting time will depend on the thickness of your noodles and how densely you pack them onto the sheet pan.

    I spread mine between two pans in a thin, single layer and they took exactly 7 minutes (stirring once halfway through). You want the finished noodles to be soft, but still retain a bite – similar to the consistency of al dente pasta.

    While the noodles are roasting, you’ll make a quick butter and sage sauce. Butter makes everything better. You’ll simple melt some good quality butter (I like Kerrygold or local grass fed butter) over medium heat, and then add in a big handful of sage leaves. Sauté the sage until it’s crispy and crinkled, then toss in the butternut noodles. So easy. So elegant. And crazy delicious.

    I served these as-is for lunch with a simple side salad, and it was fast, easy, satisfying and hella nutritious. You can treat butternut squash noodles the same way you’d treat any other noodle since they hold up well under a variety of heavier sauces. Noodle away my friends!

    A large bowl of vibrant roasted butternut squash noodles tossed with crispy sage butter with a wood serving spoon on a marble table.

    Did you make these Butternut Squash Noodles? I’d love to know how they turned out! Leave a comment and a rating below.

    While you’re at it, let’s be friends – follow me on Pinterest and Instagram for the latest and greatest.

    Recipe

    Roasted butternut squash noodles are a vibrant and nutritious fall side dish. They are so easy to make and need only the slightest bit of seasoning to really shine. I love them "naked" as a light lunch or side dish, but they also make for an excellent seasonal pasta substitution. Best of all, this entire dish is ready in just 20 minutes. #grainfree #glutenfree #butternutsquash #noodles #recipe

    Butternut Squash Noodles with Sage Butter

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    Author: Danielle Esposti
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    These butternut squash noodles are a delicious, nutritious, and vibrant pasta substitution. Grain free, gluten free, and ready in just 20 minutes.
    Prep Time: 10 mins
    Cook Time: 10 mins
    Total Time: 20 mins
    Servings : 4
    Calories: 267

    Recommended Equipment

    • Spiralizer
    • 2 Baking Sheets
    • 12″ Skillet
    • Tongs
    • Vegetable Peeler
    • Wood Spoon

    Ingredients

    Roasted Butternut Squash Noodles

    • 1 whole butternut squash
    • 1 tbsp avocado oil
    • ½ tsp sea salt
    • ½ tsp cracked black pepper

    Crispy Sage Butter

    • 4 tbsp high quality butter, like Kerrygold
    • 4 tbsp fresh sage, julienned
    • 2 cloves garlic, minced

    Instructions

    • Preheat the oven to 400*. 
    • Slice the short, round bulbous end off the squash and reserve for another purpose. Trim the top from the neck (long side), then peel the skin off the squash neck using a vegetable peeler or very sharp knife.
    •  Using a handheld julienne peeler, julienne the neck into long squash noodles. Alternatively, create the noodles with a spiralizer. 
    • Toss the noodles with the avocado or olive oil, then spread between two sheet pans in a single layer. 
    • Transfer to the oven, and roast the squash until tender and al dente, about 7 minutes, stirring the noodles halfway through. 
    • While the noodles are roasting, heat a 12” skillet over medium heat. Add the butter and heat until it melts. Add the sage and saute, stirring continuously, until the sage turns a deep green and starts to crisp, about 3 minutes. Add the garlic to the sage butter and saute, stirring continuously, until the garlic is fragrant and starting to brown around the edges, 1-2 minutes. 
    • Remove the butternut squash noodles from the over and season with salt and pepper. Add the roasted squash noodles to the pan and toss to coat in the sage butter. Saute the noodles in the sage butter, tossing with tongs, for an additional 1 minute. Remove from heat and serve immediately. 

    Notes

    Locally Sourced Ingredients:
    Butternut squash and sage sourced from The Common Market
    Trickling Springs Creamery grass fed butter 

    Nutrition Information

    Calories: 267kcal (13%)
    Did you make this recipe?Mention @oursaltykitchen or tag #oursaltykitchen!

    Disclaimer: This post contains affiliate links, which means we receive a small commission if you make a purchase using these links. Rest assured, we only endorse products we own and truly love! 

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    Disclaimer: This post and the recipe card may contain affiliate links, which means we receive a small commission (at no cost to you!) if you make a purchase using these links. Rest assured, we only endorse products we own and truly love!

    1 Comment
    Filed Under: 30 Minute Meals, Fall Recipes, Gluten Free, Grain Free, Side Dishes, Vegetarian, Winter Recipes Tagged With: butternut squash, pasta alternative

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