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
Make vegetable noodles with ease with a spiralizer! 5 different blades allows for varying thickness for each dish.
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.
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
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.
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.
The squash took a lot longer for me to cook than the recipe suggested. Are you preparing your al dente?
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?
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!
This was so delicious, I loved it. Tip: double the recipe, you’ll want more.
So glad you liked it!
@Kathy, I totally agree. I made normal portions, but they won’t last to Saturday. (today is Thursday)
-Chef Love It
How many servings is this meant to offer? It looks great, so I’m trying to add it to my meal planning and shopping list.
It serves about 2.
I’m replying as I eat this. Delishous and simple.
I love how colorful this dish is! x
Jessica — NinetyCoÂ