Butternut Squash Noodles - Garlic Butternut Squash Noodle Recipe (2024)

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 Cabofor 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 andthese 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 noodlesand 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.

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.

Cookedwith 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 adeconstructed 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 thisGarlicky Butternut Squash Noodles recipe?

Try other butternut squash recipes likeBarley Butternut Squash Salad,Creamy Sage Butternut White Bean Gnocchi,Butternut Squash Goat Cheese Dip with Tart Cherry CompoteandButternut Squash Lasagna Roll Ups with Chicken and Spinach.