Creamy garlic butternut squash noodles are the perfect quick and easy weeknight meal! Butternut squash noodles are a healthy alternative to pasta and are just as filling and delicious! This recipe is vegan, dairy free, gluten free, paleo and Whole30 friendly!
Why this recipe works:
- Butternut squash noodles are made by spiralizing a butternut squash. These noodles are nutritious, packed full of vitamins and minerals and are just as delicious as regular pasta!
- The creamy garlic sauce is allergy friendly and dairy free! All you need is 4 ingredients to make this sauce!
- This recipe is naturally gluten free, dairy free and Whole30 friendly! Add your favorite protein (like this ranch chicken or shredded chicken thighs) to make it even more filling!
How to make butternut squash noodles
- To make butternut squash noodles, you will first need a spiralizer! I recommend the Inspiralizer – it’s easy to use and super sturdy.
- Next, peel the butternut squash and trim away the top stem and the bottom bulbous part. You will be spiralizing just the long neck part of the squash.
TIP: When shopping for butternut squash to spiralize, look for one with a long neck, this way you get more noodles!
- Set the spiralizer to the thickest noodle blade (blade D on the Inspiralizer) and secure the spiralizer to the countertop. Make sure you have a cutting board or your sheet pan under the end of the spiralizer to catch the butternut squash spirals.
- Place the butternut squash on the spiralizer and press the tongs at the end firmly into the end. Spiralize the butternut squash into long noodles.
- Trim the noodles down into more manageable pieces.
How to cook butternut squash noodles
Cooking spiralized butternut squash in the Oven:
My favorite way to cook butternut squash noodles is in the oven.
Spray the pan with non-stick. Make a thin layer of the noodles (divide between 2 pans if needed). Bake at 400F for 12-15 minutes.
Don’t overcook the noodles or they will easily crumble when tossing them in the sauce. Check at 12 minutes.
Cooking spiralized butternut squash on the Stove:
You can also sautee butternut squash noodles in a large saute pan with 1-2 tablespoons of oil or ghee for 7-10 minutes. The noodles do tend to break the more you stir them so it’s best to use tongs. Do this in batches if the pan is overcrowded.
The butternut squash noodles can also be boiled. The noodles can quickly over-cook with this method so stay vigilant. Cook for 2-3 minutes in boiling water.
How to make the creamy garlic sauce:
Combine hemp hearts or soaked cashews, water, garlic olive oil and salt in a high speed blender. I use my Ninja Bullet Blender and blend on high for 1 minute.
See my tips on how to soak cashews here!
How to make Creamy Garlic Butternut Squash Noodles:
- Step 1: Peel the butternut squash
- Step 2: Spiralize the butternut squash.
- Step 3: Place parchment paper on 2 baking sheets. Add the butternut squash noodles into a single layer.
- Step 4: Bake the butternut squash noodles in the oven at 400F for 12-15 minutes.
- Step 5: While the squash is baking, make the garlic cream sauce.
- Step 6: Heat a large skillet over medium low heat. Add 1 bag of arugula or spinach and a pinch of salt. Add a lid and wilt the arugula (or spinach).
- Step 7: Once the arugula is wilted, remove from the heat. Add the butternut squash noodles and stir to incorporate.
- Step 8: Add the garlic cream sauce and stir well with tongs. Don’t over mix.
What if you don’t have a spiralizer?
If you don’t have a spiralizer, you can also find butternut squash noodles in many grocery stores now. Whole Foods, Trader Joes and other stores now carry them in the refrigerated produce section of the grocery store.
What if the butternut squash is not easy to spiralize?
If you don’t have an Inspiralizer, it might be difficult to spiralize your butternut squash. A tip is to place the squash in the microwave for 2-3 minutes to soften it, making it easier to spiralize.
Can you store butternut squash noodles in the fridge?
Yes, after cooking you can store this in the fridge for 3-4 days.
You can also peel and spiralize the butternut squash and store it in an airtight container 5 days before cooking it. This is great for weekend prep!
More Spiralized Veggie Recipes:
- Spicy Peanut Sweet Potato Noodles
- Sesame Asian Low Carb Noodles
- Rutabaga Noodles
- Cajun Shrimp Pasta
- Greek Zoodle Bowl
Creamy Garlic Butternut Squash Noodles
Guided Recipe Video
Ingredients
- 1 butternut squash, spiralized - see notes in post on instructions
- 1 tbs avocado oil
- 4 cups arugula - or fresh baby spinach
- 1/4 tsp salt
Creamy Garlic Sauce
- 1/2 cup hemp hearts - or soaked cashews
- 1/2 cup water
- 2 tbsp garlic olive oil - or olive oil and garlic powder, see notes
- 1/4-1/2 tsp salt
Instructions
- Preheat the oven to 400F
- Peel and spiralize the butternut squash
- Divide the butternut squash between 2 baking sheets (lined with parchment paper) and bake at 400F for 12-15 minutes
- While the butternut squash noodles are baking, make the sauce
- Place all the ingredients for the Creamy Garlic Sauce in a high speed blender and blend for 1 minute (I used our Ninja bullet)
- Heat up a cast iron skillet or large pan. Add 1 tbs. avocado oil and the organic arugula. Season with salt and saute 1 minute.
- Cover arugula with a lid and cook 1 minute, until wilted.
- Add the butternut squash noodles to the arugula and pour the sauce onto the noodles. Stir well
- Serve hot
Notes
Nutrition Information
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Update Notes: This recipe was originally posted in January of 2018, but was published again in June 2019 to include step by step directions, recipe notes and video.
HB
DELICIOUS! I absolutely loved this recipe. I made a couple of small changes….used frozen butternut squash noodles, roasted a clove of garlic for 10 mins before blending it with the other sauce ingredients and I sautéed the spinach in coconut oil for extra flavour….such a yummy recipe and soooo easy. This will definitely be on repeat for me.
Deb Wright
This is ridiculously delicious!! I don’t generally like the texture of squash, so baked spiralized noodles is a great way for me to eat this healthy food. And the creamy sauce … O M G. I did a half recipe of the sauce with 10 oz of buttoodles (butternut squash noodles), and added 2 cloves of raw garlic. (Because it never hurts to have vampire-repelling breath!)
Thank you, thank you! This will be a regular thing in my house from now on.
Ashley
Just made this… and,
Oh.
My.
God.
The simplicity of the cashew cream is so deceiving! This was my first experience cooking an entirely “vegan” meal and now definitely not my last.
Thank you for such a delicious, clean and easy recipe!
Vanessa
I cannot thank you enough for sharing this recipe. This recipe alone made me realize that I am totally capable of making something incredibly tasty and so healthy. I feel so excited. Thankyou!
Tracey Otonichar
I tried this recipe last night. The garlic sauce was fantastic. Question for you, actually 2, how long will the sauce keep in the fridge if i don’t use it all and what else do you put it on. ?
Tracey
Sam
Hey Tracey! Thank you so much for the note! I’m so glad you loved it! So the sauce will last 2-3 days in the fridge (in a covered container). I love it on spaghetti squash, over kale or spinach and I actually use it in the Spinach Artichoke Dip (https://bitesofwellness.com/whole30-spinach-artichoke-dip/)
Yvonne
Ridiculously good! That sauce is crazy good, I’m already thinking of other things I can use it on.
Angeline
Hello,
Would there be an alternate substitute to hemp hearts?
Sam
You could use cashews that have been soaked in hot water until softened. Normally at least 2 hours but if you need them quicker you can microwave the cashews with the water for 2 minutes. let sit for 5 minutes and they should be soft enough.
Darlene
How many cups or grams of noodles did you use?
Sam
I don’t know off hand. It was the noodles from a large butternut squash. I’ve made this many times with various sizes of squash and it always turns out amazing. Hope this helps
Libby Bokelman
Could I use a hemp and flax blend?!
Sam
I have not tried this, I don’t think you would get the same texture or flavor though
Shiki
Finally found a winning recipe for butternut squash pasta. Instead of garlic infused Olive oil I roasted a few heads of olive oil, used 1.5 for bread spread and 1/2 for the olive oil. Amazing! Hemp hearts! Who knew?
Jen
Hi! I used a hot cast iron pan and tossed in coconut oil, butternut squash noodles, mushrooms, then used roasted garlic tahini paste with a dash of olive oil and water when they were toasty. Topped with fresh herbs from the garden and scallions- wow!! So tasty!! Great idea!
Jodi
I never comment on anything but this strange idea actually tastes like a creamy garlic sauce. I’m not vegan and will be adding Parmesan cheese when I serve this over the butternut squash noodles I bought and pork meatballs I made. But I’m impressed with the flavour. Maybe could use less water but hopefully it thickens up. I didn’t have garlic oil so I did oil and garlic. I blended a little longer to try to cook out some of the raw garlic flavour. Which worked. Thanks.
Miz Helen
Congratulations!
Your post is featured on Full Plate Thursday this week and I just pinned it! Thanks so much for sharing with us and hope you will come back soon!
Miz Helen
Laurel | Catching Seeds
This sauce looks so creamy! Love that it is made out of hemp seeds!
Albert Bevia
This looks amazing, never thought to use butternut squash to make noodles….very creative, and that creamy garlic sauce…wow