A lovely, veggie-centric dish this Roasted Butternut Squash Noodles recipe is a tasty way to enjoy vegetables as pasta. This post shows how to cook butternut squash noodles in the oven for an easy, healthy side dish. It’s like a baked vegetable spaghetti! Leave off the cheese for vegan or Whole 30 recipes.
ROASTED BUTTERNUT SQUASH NOODLES
Turn those garden vegetables into roasted butternut squash pasta! This is an easy, healthy side dish and a smart way to sneak more nutritious veggies into your diet.
I serve this butternut squash noodles recipe with chicken (pan fry some tenders while the butternut squash spirals are roasting in the oven) but you could also serve this recipe as vegan – simply double it and leave off the cheese at the end. Maybe saute up some tofu to go along with it?
INGREDIENTS FOR THIS RECIPE
One of the BEST things about this butternut squash noodles is the simple ingredient list!
- spiralized butternut squash
- olive oil (or your favorite cooking oil)
- fresh basil
- salt, pepper, and optional crushed chilis
- parmesan cheese (leave off for vegan)
HOW TO PREPARE BUTTERNUT SQUASH NOODLES
Alright, so how to cook squash noodles for pasta. The first thing you are going to need is spiralized squash. I kind of cheated by buying a pre-spiralized squash. I don’t actually own a spiralizer so this is my option. If you want to do your own follow this link to learn how to spiralize butternut squash.
Spread your butternut squash turned spaghetti noodles evenly on a parchment-lined baking sheet.
Drizzle your oil over the squash noodles and season with salt and pepper. You can also add a pinch of crushed chili flakes if you like a bit of spice. Be careful though as those chilis pack a punch.
Roast until they are tender and crisping up in certain spots. Top with fresh basil and Parmesan cheese.
Treat yourself to the real cheese too – you’re worth it. 😉
MORE HEALTHY SIDE DISH RECIPES:
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A lovely, veggie-centric dish this Roasted Butternut Squash Noodles recipe is a tasty way to enjoy vegetables as pasta. This post shows how to cook butternut squash noodles in the oven for an easy, healthy side dish. It's like a baked vegetable spaghetti! Leave off the cheese for vegan or Whole 30 recipes.
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Heat the oven to 400 and line a baking sheet with parchment paper.
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Spread the spiralized noodles onto the baking sheet, drizzle with the olive oil and toss well. Add the sea salt, fresh pepper, and chili flakes (if using) and toss again well to combine.
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Spread the noodles evenly again and roast in the oven for 12-15 minutes, stirring, and rotating the baking sheet at the halfway mark. You want the noodles to be tender and starting to brown in parts but be careful they don't burn.
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Remove from the oven and serve warm. Top with fresh basil followed by freshly grated Parmesan cheese.
- to make this recipe vegan leave off the cheese
- make this a meal by pan-frying some chicken tenders while the squash noodles are roasting - easy dinner!
- double the recipe and add seared tofu for a vegetarian entree
Bernice Hill
This dish is amazing! It really looks like pasta…and a tasty one, too. I used to have a spiralizer but my daughter took it when she moved out. I’ll pass the recipe along to her.
Sharon
Omgsh, I was totally that daughter. 😉 Luckily, you can also buy it pre-spiralized which is what I do. 🙂
Sabrina
Yum! This is so simple, fresh and delicious. Baking the noodles keeps them way less soggy, I love it!
Sharon
Baking the noodles does help with the sog factor!
Choclette
Hmm, this might just tempt me to locate my spiraliser and dust it off. Love both the look and simplicity of this dish and it sounds absolutely delicious too. I’ve not come across pre-spiralised squash, but I shall look out for it now.
Sharon
Omgsh, the prepared spirals are awesome!!
Lizet Bowen
Oh, so yummy! my kids who are not huge fans of squash, loved eating this. Roasting the butternut squash really makes a big difference. The flavor is amazing.
Sharon
That’s awesome Lizet! I love veggie eating kids. 🙂
Shailaja Desai
Great recipe…Love using the Spirilizer…Usually make Zucchini noodles but love to try some butternut squash too
Colleen
This recipe is such a yummy change from zuchinni noodles. I can’t wait to get out that spiralizer (that I almost forgot I had) & give this a try.
Sadia Malik
Such a good change from the regular noodles and healthy too
Kristen
This is such a great dish. Roasting the noodles adds such great flavour. We will definitely be making this again, thanks for sharing.
Sharon
Roasting is the way to go!!!