I don’t know about you, but on busy weekdays I often find myself staring into the fridge thinking, what can I cook that feels good but doesn’t take forever? That’s where butternut squash noodles have become a little lifesaver in my kitchen. They’re colorful, full of flavor, and give me that pasta-like satisfaction without the heaviness.
I first started making them when my daughter went through a phase of loving pasta every single night. Instead of giving in to bowls of plain spaghetti, I began spiralizing veggies—zucchini at first, and then butternut squash when autumn rolled around. Let me tell you, the squash noodles were an instant hit. They’ve got a natural sweetness, hold their shape better than zucchini, and when roasted just right, they taste almost buttery.
Why I Keep Coming Back to This Recipe
Butternut squash noodles check all the boxes for me—quick, healthy, and versatile. Unlike zucchini noodles, which can get watery if you look at them the wrong way, these keep a nice bite and don’t turn into a mushy mess. They’re loaded with beta-carotene, potassium, vitamin C, and fiber—so I feel good about serving them to my family.
I especially love making these in colder months, when hearty comfort food is calling my name but I don’t want to feel sluggish afterward. A warm bowl of squash noodles topped with garlic, sage, and maybe a sprinkle of parmesan is comfort food without the nap.
My Best Tips for Perfect Squash Noodles
I’ve made enough batches of these noodles (some amazing, some not-so-great) to know a few little tricks that make all the difference:
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Pick the right squash. Go for one that’s long and straight—it’s easier to run through the spiralizer without having to fight with it.
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Save the bulb end. The round base doesn’t spiralize well, but it makes excellent soup or a creamy pasta sauce. I often roast it alongside and blend it into something else the next day.
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Peel thoroughly. A sharp peeler makes quick work of the skin. Leaving patches makes spiralizing harder and gives the noodles a tougher bite.
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Watch your bake time. Eight minutes at 400°F is my sweet spot. Too long and they get floppy, too short and they taste raw. You want that perfect al dente texture.
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Play with seasoning. I love tossing mine with garlic and fresh thyme, but smoked paprika or a touch of chili flakes brings out a deeper flavor. If I’m serving them with a cream sauce, I keep the seasoning simple—just olive oil, salt, and pepper.
Make-Ahead and Weeknight Shortcuts
Some evenings are a blur, so I often spiralize my butternut squash on Sunday and keep it in an airtight container in the fridge. It lasts 3–4 days raw and is ready to roast whenever I need a quick side or base for dinner. If I’m packing lunches, I’ll roast a double batch and toss them into containers with grilled chicken or chickpeas—it’s a simple grab-and-go meal that keeps me full.
How I Like to Serve Them
Here are a few of my go-to pairings for butternut squash noodles:
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With sage and butter. A classic fall combo that tastes like comfort in a bowl.
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As a pasta base. Top with bolognese or creamy mushroom sauce for a lighter take on spaghetti night.
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Under a curry. These noodles soak up flavors beautifully. I’ve served them under a coconut curry with shrimp, and it was incredible.
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Simple roasted veggie bowl. Add some roasted Brussels sprouts, crispy chickpeas, and tahini drizzle—you’ll be surprised how satisfying it is.
Storage Notes
If you have leftovers, store them in a sealed container in the fridge. They’ll keep for about 2 days, but they’re best eaten fresh. Reheat them gently in a skillet rather than the microwave to keep the texture from getting soggy.
Butternut Squash Noodles
These tender, slightly sweet noodles are a cozy, veggie-packed alternative to pasta. Quick to make and perfect for pairing with your favorite sauces, they turn simple dinners into something a little special.
Ingredients
- 1 medium butternut squash
- 2 teaspoons melted butter or ghee
- Pinch of salt
Instructions
- Preheat the oven – Set to 400°F so it’s ready when your noodles are.
- Prep the squash – Peel it, trim both ends, and set aside the bulbous bottom (it won’t spiralize well). Cut the straight portion in half for easier handling.
- Make the noodles – Using a spiralizer with a medium or large blade, turn the squash into long, curly strands.
- Roast to perfection – Spread the noodles on a baking sheet, drizzle with melted butter or ghee, and toss lightly. Roast for 8–10 minutes, until just tender.
- Finish and serve – Sprinkle with a little salt, toss again, and enjoy warm.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 65Total Fat 5gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 13mgSodium 50mgCarbohydrates 5gFiber 2gSugar 1gProtein 0g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Quick FAQ
Do I need a spiralizer?
It makes life easier, yes, but not necessary. A sharp vegetable peeler works fine—you’ll just get ribbon-style noodles instead of spirals.
Can I freeze them?
I don’t recommend it. Freezing changes the texture and they turn watery.
How many does one squash serve?
A medium squash makes enough for about 2–3 portions, depending on appetites.
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