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 simple to prep!
The spiralizer is a great tool for creating new and interesting textures from your favorite vegetables. From zucchini noodle Pad Thai to enchilada sweet potato noodles skillet, it's so fun to get creative with veggie noodles!
Butternut squash noodles with brown butter and sage are as pretty as they are delicious, and are perfect for fall. Brown butter, sage and butternut squash are a classic comfort food combination, but we are lightening them up ever so slightly in this recipe!
Reasons youโll โก butternut squash noodles with brown butter and sage
- it's fall comfort food flavors at their finest, but lightened up slightly
- it's an easy vegetarian dinner that is simple to prepare
- we mix spiralized butternut squash noodle with half a portion of linguine so we aren't left feeling hungry
Recipe video
Wondering how this recipe comes together? Watch this 1-minute video to see how easy it is to prep! You can find more recipe videos on my YouTube channel.
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Ingredient notes
- linguine- we are mixing a half portion of linguine with the butternut squash; feel free to swap with spaghetti, spaghettini, or your favorite longer pasta noodle.
- butternut squash- look for butternut squash that are thick along the length and don't get too skinny at the stem; other winter squash don't spiralize well because of the seeds and won't work for this recipe
- butter- unsalted or salted work fine
- sage- you will need fresh sage leaves for the best flavor; dried sage leaves can work in a pinch, but ground sage will not be good in this recipe
- white beans- also known as canellini beans, white kidney beans, or great northern beans
- nutmeg- look for a whole nutmeg nut if you can, and grate it on a microplane; otherwise you can use regular ground nutmeg
- parmesan cheese- can be swapped for asiago or pecorino romano
How to spiralize a butternut squash
Butternut squash takes a little extra elbow grease to spiralize compared to a zucchini or other softer vegetable. Look for straight butternut squash that are thick all the way along; avoid ones that get overly skinny toward the stem.
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Start by cutting the butternut squash in half across the section just above where the seeds are located; cut as straight as possible across the squash. Cut across the stem as well (straight), then peel the skin off the squash using a vegetable peeler. You may need to do several rounds of peeling to get through the green fibres.
Fit the spiralizer with the large noodle blade (ยผ inch), then fit the squash onto the spiralizer. Apply firm pressure while rotating the spiralizer handle to create the squash noodles.
Equipment talk
- I own this spiralizer
- I've heard great things about the Inspiralizer
Recipe tips
Cooking butternut squash noodles
To cook the noodles, we simply sautee in a frying pan. Use tongs to turn them occasionally so that they cook through evenly. Be careful not to overcook the squash noodles; we want them to still maintain their structure and not get mushy.
How to make brown butter
Taking the time to brown the butter in this recipe adds a nutty quality and added depth of flavor. To brown the butter, you will simply sautรฉ the butter, cooking and stirring for several minutes until the milk solids separate as small bits, then toast and turn brown.
For step by step photos showing how to brown butter,ย read this post!
Storage + meal prep
This recipe can keep for leftovers:
- fridge- cool completely, then store in an air tight container in the fridge for up to 4 days
- reheat- (best) heat up in a pan on the stove over medium heat; use tongs to toss everything back up and heat it through evenly
- OR heat in the microwave until steaming hot- butternut squash may soften quite a bit more when heating in the microwave
- freezer- I have not tried freezing this recipe and do not know how it will go- the squash noodles may get mushy. Let me know in the comments if you give it a try!
Find myย favorite meal prep containersย here!
More vegetarian dinners
- Spiralized Pasta with Egg & Asparagus
- Sweet Potato Noodles with Black Beans and Creamy Avocado Sauce
- Baked Falafel Recipe
- Sun Dried Tomato Pasta
- Instant Pot Vegetarian Chili
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
Butternut Squash Noodles with Sage and Brown Butter
Ingredients
- 4 oz linguine uncooked
- 8 cups loosely packed spiralized butternut squash use the large ยผ inch spaced blade
- 4 tablespoons butter
- 20 sage leaves fresh
- ยผ teaspoon nutmeg fresh is best
- โ cup starchy water reserved from cooking pasta
- โ cup chicken stock
- 19 oz can of white beans canellini or white kidney beans, drained and rinsed
- ยฝ cup parmesan cheese grated
Instructions
- Cook linguine according to package directions.
- While linguine is cooking, cook the butternut squash noodles over medium heat in a large frying pan, turning frequently with tongs until it is cooked evenly (4 or so minutes). When cooked al dente, set aside with pasta.
- Heat butter in the pan, then add the sage leaves and nutmeg, stirring frequently. Cook until the sage leaves turn a dark green (3 or so minutes) and butter turns slightly golden.
- Quickly remove the sage leaves, then add the chicken stock and water. Simmer for 3 more minutes.
- Add the pasta, butternut squash white beans and parmesan cheese to the pan and toss to coat.
- Top with the sage leaves and serve.
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Tips:
- swap linguine for spaghetti or your favorite noodle
- butter- unsalted or salted both work; adjust seasoning as needed
- dried sage leaves work in a pinch; ground sage does not work in this recipe
- swap parmesan cheese for asiago, pecorino romano or other hard cheese
Video
Nutrition Information
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Kristin says
Is there a vegetarian option tonthis recipe?
Denise says
Hi Kristin, I'm confused by your question as this recipe is vegetarian. If you're looking for a vegan alternative, unfortunately there is not one for this particular recipe.
Kate says
I used vegetable oil and vegan butter and no cheese and it came out great !
Kate says
Meant vegetable broth
Denise says
That's great to know, thanks for reporting back, Kate!
Gary says
What type of protein would you suggest would go well with this!? Any specific type of chicken? A Marsala chicken Breast on side?
Denise says
Hi Gary! The white beans were intended to be the protein in this recipe, but you could add in some baked chicken breast if you'd like. This one is a reader favorite: https://sweetpeasandsaffron.com/baked-chicken-breast/
Kristos says
Do you cook the spiralized squash without any butter or oil? Thanks
Denise says
Hi Kristos, yes I did. As the squash cooks it releases a bit of liquid, however you could also add a bit of olive oil to the pan as well ๐
Laura says
This is so good. Thank you.
Denise says
I'm so happy you liked them, Laura! Thanks so much for reporting back ๐
Andrea says
This is a great recipe! We loved it! One question though, at what point do you add the nutmeg? I made it without because it was omitted in the instructions, but I'm really curious as to when it should be added.
Denise says
D'oh! It was supposed to be added to the brown butter sauce. Darn, thanks so much for pointing that out Andrea! I'll update the recipe ๐
Nicole says
This was my first time trying the spiralizer with butternut squash. I was excited to find your recipe! I cooked the "noodles" on medium heat for 20 minutes and while they cooked down in size considerably, they are not even "al dente" except for the smaller pieces. Any suggestions?
Denise says
Hi Nicole, that's so weird! The only thing I can think of is that maybe your spiralized butternut squash noodles were larger than mine? Mine was cooked through in 4 minutes, no joke! What spiralizer do you have? Did you use a 1/4 inch spaced blade?
marcie says
Butternut squash is a staple in my house -- we all love it! I can't wait to spiralize it because it's got to be delicious. I have loads of sage in my garden too so this is a great way to use it up. And yes to protein -- I'm loving those white beans in here!
Manali@CookWithManali says
I adore the flavors here, so comforting!
Alyssa @ My Sequined Life says
I haven't spiralized a butternut squash yet but I think it needs to happen! Especially when brown butter and sage are involved. ๐
Sarah @Whole and Heavenly Oven says
I have NEVER tried spiralizing a butternut squash before, but I'm adding that to my exhaustive foodie to-do list! I mean, are these noodles even real life??? They look ah-maaaaaazing, Denise!
Andria says
This sounds fabulous!! A must make fall meal!!
Medha says
Butternut squash and sage pair so well together in this creamy pasta dish- love the brown butter as well ๐