Sauteed Butternut Squash Noodles

These sauteed butternut squash noodles with fresh sage, parsley, chives, garlic, lemon, and olive oil are a simple, nutritious, and tasty vegan side dish. This dish is gluten-free, grain-free, and easy to prepare.

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.

These sautéed butternut squash noodles are great for meal prepping. Prepare a double batch and reheat the leftovers for a quick and tasty side dish.

Main Ingredients

If you’re trying 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 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.

Butternut squash noodles on a white plate.

More Vegan Recipes To Try

Sauteed Butternut Squash Noodles

These sauteed butternut squash noodles are a delicious low carb alternative to pasta.
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 17 minutes
Total Time 22 minutes
Servings 4
Calories 112kcal


  • 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
  • 1/4 tsp salt
  • 1/4 tsp pepper


  • Tear up the sage leaves and sauté them in a pan with olive oil on low-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 palrsley, chives, sage, lemon, salt, and pepper, and cook for another minute or two to let all the flavors meld.
  • Makes six portions of sauteed butternut squash noodles.


  • Store leftovers in the fridge for up to five days.


Calories: 112kcal | Carbohydrates: 13g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 152mg | Potassium: 390mg | Fiber: 2g | Sugar: 2g | Vitamin A: 11543IU | Vitamin C: 28mg | Calcium: 56mg | Iron: 1mg