These sauteed butternut squash noodles are a simple, nutritious, and tasty vegan side dish. This would make a good plant-based side dish for Thanksgiving or Christmas because it’s easy to throw together at the last minute, plus it doesn’t take up any oven space. It’s impressive and festive enough to serve to guests but works equally well for casual family dinners or lunches.
Ingredients in these butternut squash noodles
If you prefer to avoid pasta (or grains in general) spiralized noodles made out of butternut squash, sweet potatoes, beets, or zucchini are excellent options. You can either spiralize the butternut squash yourself at home if you have a spiralizer or you can buy them already spiralized at many grocery stores. Buying the squash pre-spiralized is a great timesaver if you’re making this for the holidays or for dinner on a busy weeknight.
I opted to use fresh sage and parsley in this recipe. The sage adds a woodsy, cozy flavor that complements the sweetness of the butternut squash. The parsley adds freshness and color to this dish.
A bit of fresh lemon cuts through the richness of the olive oil in this recipe. Fresh garlic, chives, and a little salt and pepper round out this dish.
How to make them
Start by adding the olive oil to a large, nonstick pan on the stove set to low-medium heat. Tear up the sage leaves and add them to the pan.
Next you’ll add the spiralized butternut squash and chopped garlic to the pan and cook until the squash is fork tender (10-15 minutes). Add the parsley, chives, sage, lemon, salt, and pepper, and cook for 2 minutes.
To add an extra layer of flavor and texture to this dish, sprinkle some chopped pecans or pumpkin seeds on top immediately before serving, if desired.
Storage and meal prepping
These butternut squash noodles are great for meal prepping. Store them in an airtight container in the fridge for up to three days, then reheat the leftovers on the stovetop or in the microwave for a quick and tasty side dish.
More vegetarian recipes to try
- These goat cheese stuffed dates are an easy appetizer, perfect for entertaining.
- For another delicious plant-based butternut squash recipe, try this no-stir, vegan butternut squash risotto.
- Or try this candy-sweet butternut squash with rosemary.
- This oven roasted okra is a delicious side dish that’s perfect when you’re tired of eating the same old vegetables.
Butternut Squash Noodles
- Large nonstick frying pan
- 3-4 fresh sage leaves
- 1 clove chopped garlic
- the juice of half a lemon
- 3 cups spiralized butternut squash
- 1/4 cup chopped fresh parsley
- 2 tablespoons extra virgin olive oil
- 2 tablespoons chopped fresh chives
- 1/4 tsp salt
- 1/4 tsp pepper
- Add the olive oil to a large, nonstick pan on the stove set to low-medium heat.
- Tear up the sage leaves and add them to the pan.
- Add the spiralized butternut squash and chopped garlic to the pan and cook until the squash is fork tender (10-15 minutes).
- Add the parsley, chives, sage, lemon, salt, and pepper, and cook for 2 minutes.
- Store these butternut squash noodles in an airtight container in the fridge for up to three days.
- Optional garnish: sprinkle chopped pecans or pumpkin seeds on top immediately before serving.