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Garlicky Butternut Squash Noodles with Spinach and Ricotta

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These garlicky butternut squash noodles are tossed with wilted spinach, sun-dried tomatoes, toasted pine nuts and dollops of fresh ricotta and parmesan for a wintry, one-pan, comforting vegetarian meal. 

It’s day 5 of tacos, guacamole, margaritas, mojitos, chalucas (a drink our poolside bartender made up which is basically a mojito with cucumbers and gin instead of rum), and a never-ending quest for churros (we still haven’t found them but we’ve been told where to find the churro lady in downtown so I have high hopes) and here I am having to pretend like it’s winter again and talk to you about butternut squash noodles.

Ugh, life is hard.

These garlicky butternut squash noodles are tossed with wilted spinach, sun-dried tomatoes, toasted pine nuts and dollops of fresh ricotta and parmesan for a wintry, one-pan, comforting vegetarian meal.

We went to Crossfit Norcal Cabo for a little sweat sesh to break up the booze and food fest yesterday morning and this (very nice) lady there asked us where we were from. We all said New York and then she said “oh, ok, but where do you live in the winter?”

Ha.

Hahahaha.

These garlicky butternut squash noodles are a simple winter one skillet meal packed with flavor.

Can you imagine being so rich that that becomes a question you ask people and think it’s the norm? Good god, I want her life.

Just so you know, she lives in Napa during the summer when not at her home here in Cabo.

I didn’t know whether to roll my eyes, bust out laughing or just succumb to the jealousy of that (incredibly nonchalant) statement when she told us.

These butternut squash noodles are vegetarian comfort food at its best with wilted baby spinach, sun-dried tomatoes, toasted pine nuts and fresh ricotta. Swap out pasta for these garlicky butternut squash noodles to celebrate winter squash in a flavorful way.

So while I wish I had her life and wasn’t in the freezing cold just 6 days ago, piling wood in the stove to keep my house warm, I was and these garlicky butternut squash noodles were being made for a comforting, healthy dinner.

Garlicky butternut squash noodles make a simple, cozy vegetarian, one-skillet meal packed with winter flavors.

I shared my first spiralizer recipe with you guys just last week with these Chinese chicken noodles and I’m sharing these butternut squash noodles today because this spiralizer is basically my new favorite tool even though I’m approximately 10 years late to the game with it.

MORE SPIRALIZED NOODLES!

Cooked with lots of delicious garlic until just softened, these butternut squash noodles are tossed with wilted spinach, sun-dried tomatoes, toasted pine nuts and dotted with fresh ricotta.

It’s almost like a winter-vegetable version of lasagna (similar to these creamy pesto spaghetti squash noodles) in a deconstructed skillet variety and it’s beyond delicious and comforting.

Garlicky butternut squash noodles with spinach, ricotta and pine nuts prove that vegetarian food can definitely be comforting too!

I’d still rather be in Cabo, sipping margs and eating tacos but since we all can’t live that life 24/7 365, I guess I’ll settle for a bowl of these garlicky butternut squash noodles for now.

Love this Garlicky Butternut Squash Noodles recipe?

Try other butternut squash recipes like Barley Butternut Squash SaladCreamy Sage Butternut White Bean GnocchiButternut Squash Goat Cheese Dip with Tart Cherry Compote and Butternut Squash Lasagna Roll Ups with Chicken and Spinach.

These garlicky butternut squash noodles are tossed with wilted spinach, sun-dried tomatoes, toasted pine nuts and dollops of fresh ricotta and parmesan for a wintry, one-pan, comforting vegetarian meal. 

Garlicky Butternut Squash Noodles with Spinach and Ricotta

Yield: 2 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

These garlicky butternut squash noodles are tossed with spinach, sun-dried tomatoes, toasted pine nuts and ricotta for a wintry, one-pan vegetarian meal.

Ingredients

  • 1 medium butternut squash
  • 2 tablespoons pine nuts
  • 1 tablespoon extra virgin olive oil
  • 1/2 tablespoon minced garlic
  • 1/4 teaspoon red pepper flakes
  • 1/4 cup thinly sliced sun-dried tomatoes
  • 1/2 lemon, zested
  • 1/2 lemon, juiced
  • 2 cups baby spinach
  • 1/2 cup ricotta
  • 1/4 cup grated parmesan cheese
  • salt and pepper to taste

Instructions

  1. Slice off the bulbous end of the butternut squash to remove the seeds and set aside for another use. Peel the remaining portion and slice off the top so you have two flat ends. Spiralize into noodles. (I use blade D on the Inspiralizer)
  2. Heat a large skillet over medium heat. Add pine nuts and toast for 2-3 minutes until lightly browned. Set nuts aside.
  3. In same skillet, add the olive oil, garlic and red pepper flakes. Sauté for about 30 seconds until fragrant. 
  4. Add the butternut squash and gently toss to coat in the garlic and olive oil. Add a splash of water to the skillet and cover with a lid. Cook for 3-5 minutes until noodles are softened a bit.
  5. Remove lid, add the sun-dried tomatoes, lemon zest, lemon juice and baby spinach to the skillet. Toss to combine and cook until spinach is wilted, about 2 minutes. Season to taste with salt and pepper.
  6. Transfer noodles to a serving bowl. Dollop the ricotta on top. Garnish with the toasted pine nuts and grated parmesan cheese.
Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 327Total Fat: 21gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 30mgSodium: 470mgCarbohydrates: 24gFiber: 5gSugar: 6gProtein: 15g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

DID YOU MAKE THIS RECIPE?

Please leave a comment & rating below or share a photo on Instagram and tag @runningtothekitchen

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Tiffany J Burns

Tuesday 19th of November 2019

I'd love to know the weight or volume of the "noodle " portion before cooking. We grow our own squash and I have no idea what "medium" butternut squash is. I just spiralized one of ours and ended up with 2.5 pounds (10 cups) of squash noodles. Seems a bit much for two servings so will be going with just 1 pound and still assuming leftovers. :)

Dianna

Wednesday 13th of November 2019

Fast, easy, very flavorful! We are gluten free and delish choice for a vegetarian meal also! Needed to use up a shallot and some mushrooms, and were yummy additions! Love this recipe, thanks so much for sharing!

Sharon Alters

Thursday 10th of August 2017

This was a yummy and easy dish - we were pairing it with glazed salmon and beet noodles, so I just did the oil, garlic, salt, pepper and Parmesan cheese. I look forward to doing the whole recipe some other time.

Niki

Thursday 29th of June 2017

The squash took a lot longer for me to cook than the recipe suggested. Are you preparing your al dente?

Running to the Kitchen

Saturday 1st of July 2017

Yes, mine still has a bite to it but definitely edible. Just cook until your desired doneness :) Did you spiralize the noodles to the same thickness?

Deirdre

Tuesday 18th of April 2017

This is absolutely delicious! I forgot the parm but otherwise followed the recipe as written. My husband & I both agreed that it was one of the nicest, most flavorful meal we've put on the table in quite some time. I agree with the above poster, while this dish is a generous portion for 2 people you'll still want more..Yummm!

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