Whyyyyyy in the whole wide wonderful world have I NEVER made Butternut Squash NOODLES before now?! Like, I feel that I’ve been missing out on sooooo much! And I’ve had a spiralizer for a good amount of time too since it was a couple years ago that Nick got me one for Christmas! I’m slightly disappointed in myself, but very glad that I will now be making butternut squash noodles a whole lot more often. They are amazing. And much hardier than veggie noodles made from things like zucchini, cucumber or summer squash. These butternut squash noodles actually felt much more like the real (pasta) thing because when I baked them, they still had a slightly ‘al dente’ bite left to them instead of being totally soft!
I actually made them 3 days in advance and they held up just fine in a sealed container in the fridge, so you can definitely make these part of your meal prep day and then just throw them together with the butter sauce and bake them whenever you’re ready! I actually am willing to bet that you could totally even bake them ahead of time and then portion them out and reheat if you wanted to make a big batch to have as side dish throughout the week or incorporate into your lunches!
I’m telling you guys though, especially my fellow 21 Day Fix friends out there, this recipe is a PERFECT way to save a yellow container during a main meal. Typically, my dinner consists of a red, green, & yellow container (at least), aka a protein, veggie & healthy carb! But with this dinner, I didn’t miss the carb container at all. In fact, these butternut squash noodles were so damn satisfying that I debated if I could go back to eating Paleo just because I’d be able to eat these anytime I want and wouldn’t ever need pasta again…then I realized that I love cheese far too much to go back to eating strict Paleo. So I’ll just stick with my 21 Day Fix where I can eat whatever I please (within reason!) and keep seeing results! I’m counting these noodles as 1.5 green, 1 blue and 1.5 tsp!
But back to these butternut squash noodles…I chose the PERFECT sauce to make to go with these. The Garlic & Sage Butter is so simple, but sooooo flavorful! And since the noodles bake right in the sauce, they absorb all of the delicious flavor and then with the fresh Parmesan cheese melted over the top…well, it’s just divineeeeee. Not to toot my own or anything, but seriously, it’s incredible. I’ve always been a huge fan of sage..which is probably why I also chose to serve these butternut noodles (boodles?!) with my Garlic & Sage Roasted Pork Chops! Perfect combo since you already know all the flavors go together!
Parmesan & Sage Butternut Squash Noodles
Butternut Squash Noodles (spiralized butternut squash) baked with a garlic & sage butter sauce and topped with freshly grated Parmesan cheese!
- 6 cups butternut squash noodles
- 1 Tbs grass-fed butter
- 3 cloves minced garlic
- 3 sage leaves thinly sliced
- 1/2 cup shredded Parmesan cheese
- 1/2 lemon (juice of)
- sea salt
Preheat oven to 375 degrees. Place butternut squash noodles in a casserole dish. Season with sea salt & toss to coat.
Heat butter in a small saucepan over medium heat. Add in minced garlic & sage and bring to a simmer. Remove pan from heat and pour sauce over butternut squash noodles. Toss noodles so they are evenly coated in sauce.
Top with Parmesan cheese. Cover & bake at 375 degrees for about 20 minutes, or until butternut squash is tender and cheese is melted.