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.
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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.

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.

These butternut squash noodles are vegetarian comfort food at its best with wilted baby spinach, sun-dried tomatoes, toasted pine nuts and fresh ricotta.

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.

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.

This spiralizer is basically my new favorite tool even though I’m approximately 10 years late to the game with it. You can make pretty much any veggie noodle you can dream of with it.

Brieftons 5-Blade Vegetable Spiralizer
$34.99 $28.99

Make vegetable noodles with ease with a spiralizer! 5 different blades allows for varying thickness for each dish.

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04/10/2024 03:30 am GMT

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.

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.

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4.65 from 17 votes

Garlicky Butternut Squash Noodles with Spinach and Ricotta

Servings: 2 servings
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Butternut squash noodles in a cast iron skillet 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

Serving: 1SERVINGCalories: 327kcalCarbohydrates: 24gProtein: 15gFat: 21gSaturated Fat: 6gPolyunsaturated Fat: 13gCholesterol: 30mgSodium: 470mgFiber: 5gSugar: 6g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Dishes
Cuisine: American
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Founder and Writer at Running to the Kitchen | About

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.

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23 Comments

  1. 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

    1. 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!

    1. Hi Nellie – I just checked and it’s working fine for me. Can you explain what kind of trouble you’re having?

  2. 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. :)

  3. 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!