Butternut Squash Pasta

Butternut Squash Pasta- spiralized butternut squash! SO easy and SO yummy!! │ bbritnell.com

Today we’re eating Butternut Squash in noodle form. Because, why not??? Well, it’s because I really love pasta and would eat it every single meal if possible.

Truth be told: I’m not really a fan of spaghetti squash in the form of spaghetti. No matter what I do, it always ends up soggy and mushy and I just don’t love it. So, when I eat spaghetti squash, I eat it in the form of hash browns or baked “mac n’ cheese”. But, that’s all beside the point.

The point: while a bit more work, Butternut Squash makes for some YUMMY noodles!! And, it give me an excuse to use my spiralizer which I find overly exciting.

Butternut Squash Pasta- spiralized butternut squash! SO easy and SO yummy!! │ bbritnell.com

And since my favorite way to eat pasta is with a little bit of butter, herbs, and cheese, this dish is so super easy to throw together and SO so tasty.

How to Make Butternut Squash Noodles

Start by preparing your squash: cut the ends off, peel the whole squash, and then cut it in half. I usually only cook half of a squash at a time. But, if you’re cooking for more than 2 people, the whole squash will be needed.

Load it on the spiralizer and get to twisting. If you don’t have a spiralizer, you can use a peeler like this one to make noodles.

Once the butternut squash is fully spiralized, you’re going to want to take some clean kitchen scissors and cut the noodles. I usually just do a few snips and aim to get the noodles roughly the same length as traditional pasta. If you don’t do this, you’ll end up with noodles that are multiple feet long and rather difficult to eat. :)

Butternut Squash Pasta- spiralized butternut squash! SO easy and SO yummy!! │ bbritnell.com

When the noodles are ready, toss them with olive oil, salt, and pepper.

Butternut Squash Pasta- spiralized butternut squash! SO easy and SO yummy!! │ bbritnell.com

How to Cook Butternut Squash Noodles

When ready to cook, throw it in the oven for just 10-12 minutes, tossing halfway through. Once done, plate the Butternut Squash Pasta.

Toss it with a bit of butter, some fresh herbs, and cheese. Add additional salt & pepper to taste. It’s that easy!

While baking is my preferred method, the Butternut Squash Noodles can also be sautéed. Simply add a bit of oil to a large skillet and heat to medium. Toss the noodles in the skillet to cook them. If you want your butternut squash pasta just barely cooked through but with a bit of crunch left to it, I suggest sautéing for about 5 minutes. You can cook them for up to about 12 minutes if you want them a lot softer.

Butternut Squash Pasta- spiralized butternut squash! SO easy and SO yummy!! │ bbritnell.com

This Butternut Squash Pasta Recipe is light and yet still very filling (much like traditional pasta). I love that it fills me up and I have the satisfaction later knowing that I just ate a giant plate of veggies.

This pasta also keeps well and makes for great leftovers for lunch!!

Butternut Squash Pasta- spiralized butternut squash! SO easy and SO yummy!! │ bbritnell.com

Can the Butternut Squash Noodles Be Made in Advance?

If you’re wanting to meal prep your butternut squash noodles, I suggest spiralizing the butternut squash and then storing the noodles, *uncooked*, in the fridge until ready to eat them. At that time, it is only a matter of baking or sautéing them quickly.

have tried cooking them and then storing them. It works okay but I think they taste a lot better if cooked right before you’re ready to eat them.

What is the Best Spiralizer to Buy?

I also want to answer a question I get A LOT: what is my favorite spiralizer. I have tried about 4 different spiralizers and The Inspiralizer is BY FAR my favorite. I can’t recommend it enough. Full disclosure, the Inspiralizer is about double the price as some of the other ones that you can find on Amazon. However, as someone who has owned TWO of those cheaper spiralizer, I’m here to testify that this is the time to spend the extra money. One of the spiralizer was just total crap and didn’t work very well and the other one worked okay for about 6 months but then broke. I was able to tape it back together and it worked kind of okay. But yea, just splurge for the Inspiralizer!

 

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Butternut Squash Pasta


  • Author: Brita Britnell
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 2

Description

How to make butternut squash noodles in the oven


Ingredients

  • 1/2 of a butternut squash
  • Olive oil
  • S&P to taste
  • 2 tablespoons of butter, divided
  • 2 tablespoons of fresh parsley (or other herb), divided
  • 3 tablespoons of parmesan cheese, divided

Instructions

  1. Pre-heat the oven to 400 degrees F.
  2. Prepare your squash by cutting off the ends, cutting it in half, and peeling the half of the squash that you plan to use.
  3. Load the squash on the spiralizer and spiralize the whole half. You can also use a peeler to peel the squash into long thin, noodle like, strips. Using clean kitchen scissors, roughly cut the noodles so that they are about the same length as traditional pasta.
  4. Place the noodles on a baking sheet, drizzle with olive oil, sprinkle with S&P, and toss the pasta to coat it all.
  5. Bake in the oven for 10-12 minutes until the pasta is tender but not crispy at all.
  6. Plate the pasta on 2 plates and top each plate with half of the butter, half of the parsley, and half of the cheese.
  7. ENJOY!!! Easy, right??

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11 comments on “Butternut Squash Pasta”

  1. I’ve been wanting to try butternut squash for a while in pasta form, I’ve just never gotten around to it. It looks delicious though!

  2. Don’t you just love the zoodle maker?! I use mine ALL THE TIME! I will have to try the butternut squash with it! Brilliant idea! Thanks for sharing!

    • So bummed I didn’t love this. The squash was sweeter than I anticipated.

      • oh! I’m bummed you didn’t like it. I think it often surprises people how sweet it is compared to spaghetti squash or summer squash. Butternut squash is SO tasty though so I hope that you find a recipe you like using it :D

  3. Question: Can this be made the day before consumption? I think it might turn “brown” from oxidation if so but hope not. Seems like a nice, light alternative to carbo-loaded pasta.

    • Butternut squash doesn’t turn color in the same way that some other fruits and veggies do. I’ve made this before and taken in for lunch for multiple days after and it always heated up great! So yes, this can be made before consumption! :)

  4. Just to let everyone know that you cannot use the peeler, the squash is too hard…I almost lost half thumb trying!! Otherwise, delicious!!!!!!!

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  6. Thanks for the video. I made browned butter and fried a couple sage leaves in it, tossed together with the noodles, then added the grated parm on top and it was sensational!

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