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.
We went to Crossfit Norcal Cabo for a little sweat sesh to break up the booze and food fest yesterday morning.
This (very nice) lady there asked us where we were from.
We all said New York in unison and then she said “oh, ok, but where do you live in the winter?”
Ha.
Hahahaha.
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.
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.
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.
This spiralizer is basically my new favorite tool even though I’m approximately 10 years late to the game with it.
If you’re not roasting butternut squash and making butternut squash hummus or butternut squash goat cheese dip, these noodles are a delicious option and a fun change of pace from how you typically enjoy a butternut squash.
If you’d rather roast and stuff your butternut squash, try using the recipe for this stuffed honeynut squash with a butternut instead.
You’ll have to roast a little longer than 25 minutes but the filling is a great seasonal option!
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Zucchini Noodles with Creamy Roasted Tomato Basil Sauce
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Garlicky Butternut Squash Noodles with Spinach and Ricotta
These garlicky butternut squash noodles are tossed with spinach, sun-dried tomatoes, toasted pine nuts and ricotta for a wintry, one-pan vegetarian meal.
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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.
Reading this in the summer? Try this simple and fresh lemon ricotta pasta instead.
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 Salad, Creamy Sage Butternut White Bean Gnocchi, Butternut Squash Goat Cheese Dip with Tart Cherry Compote and Butternut Squash Lasagna Roll Ups with Chicken and Spinach.
Garlicky Butternut Squash Noodles with Spinach and Ricotta
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
- 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)
- Heat a large skillet over medium heat. Add pine nuts and toast for 2-3 minutes until lightly browned. Set nuts aside.
- In same skillet, add the olive oil, garlic and red pepper flakes. Sauté for about 30 seconds until fragrant.
- 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.
- 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.
- 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: 1Amount 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.
Chef Love It
Thursday 3rd of March 2022
I was missing lemon zest, baby spinach (I hate it anyway), and pine nuts. Luckily, I made it through. If you don't have these ingredients, don't fret or rush to the store. If making these noodles without these ingredients, I highly recommend adding marinara sauce. I made them now, and I don't think they'll last through to Saturday (because they'll be devoured by then). Awesome recipe!
~Chef Love It
Just Curious
Thursday 3rd of March 2022
Do you have to use spinach and pine nuts?
Sherri Witt
Tuesday 23rd of February 2021
Where can I get a spiralizer? SW
Gina Matsoukas
Tuesday 23rd of February 2021
Hi Sherri, there's a link to a spiralizer in the post or you can just search on Amazon. There are many different kinds and models out there!
Nellie
Friday 1st of January 2021
Your Print function does not work. Please fix it.
Gina Matsoukas
Friday 1st of January 2021
Hi Nellie - I just checked and it's working fine for me. Can you explain what kind of trouble you're having?
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. :)