Have you tried vegetable noodles yet? Oh my gosh! We love them and include various squash noodles frequently in our meals. The Butternut Squash in this recipe is a healthy source of complex carbohydrates and fiber, and it’s high in beta carotene, iron, niacin and potassium.
Pre-packaged “convenience” foods are usually a big no-no when trying to maintain a healthy diet. However, this recipe features one time-saving convenience item that won’t have a negative impact on your health! You can now find pre-packaged butternut squash “noodles” in most larger grocery stores and they are absolutely perfect for those nights when you need to get dinner on the table quickly.
Of course, if you have a vegetable spiralizer, you can always make your own butternut squash “noodles” in just a few minutes. Especially handy if you grow your own. (See my gardening note at bottom of post)
Either way, you’re going to love this fast and delicious dish!
Savory Butternut Squash “Noodles”
Prep 5 minutes, Cook time 8 minutes, Serves 4-6
- 2 T. extra virgin olive oil
- 4 c. pre-packaged butternut squash “noodles”
- 3 T. unsalted butter
- 1½ T. fresh sage, chopped
- 2 t. ground cinnamon
- Sea salt and freshly ground black pepper, to taste
Optional: Skip the cinnamon and throw in some leftover sliced mushrooms, spinach and diced or strips of bell peppers to dress it up a bit. Or add leftover meat for a full meal.
Recipe note: this can be made with zucchini noodles too, however check for noodle doneness at 5 or 6 minutes.
- Heat olive oil in a large skillet over medium heat. Add butternut squash noodles and cook for 4-5 minutes, turning frequently to ensure they cook evenly. When noodles are slightly softened, remove from pan and set aside. Keep warm.
- Add butter to pan and heat until melted. Stir in chopped sage and cinnamon and cook until fragrant, approximately 2-3 minutes, stirring frequently.
- Return butternut squash noodles to pan and toss to coat in sage butter mixture. Remove from heat and season with salt and pepper, to taste.
- Serve immediately with your favorite entrée or as a light main course.
Growing Butternut Squash
Winter squashes are a warm-season annual that needs to planted in the spring a couple of weeks after you last average frost date and have a long growing season. Depending on the variety, it takes 80 to 110 days to fully ripen. With little care, each vine will produce upwards to 18 squashes. With ideal conditions, winter squashes can be stored for 2–4 months without canning or refrigeration.