These sauteed butternut squash noodles with fresh sage, parsley, chives, garlic, lemon, and olive oil are a simple, healthy, and delicious side dish that is sure to please. This would make an excellent side dish for Thanksgiving or Christmas because it’s so easy to throw together at the last minute, plus it doesn’t take up any oven space. Perfect for entertaining guests with various dietary restrictions because it’s gluten free, vegan, low carb, dairy free, and refined sugar free.
Sauteed Butternut Squash Noodles Recipe:
3 cups spiralized butternut squash
2 tablespoons extra virgin olive oil
1 clove chopped garlic
2 tablespoons chopped fresh chives
1/4 cup chopped fresh parsley
3-4 fresh sage leaves
the juice of half a lemon
salt and pepper to taste
Tear up the sage leaves and sautée them in a pan with olive oil on medium heat. Add spiralized butternut squash and chopped garlic to the pan and cook until the squash is tender, about 10-15 minutes. Add the remaining ingredients and cook for another minute or two to let all the flavours meld. Makes six portions of sauteed butternut squash noodles.