This Butternut Squash Noodle Pasta is a cozy, nutrient-packed dish that feels indulgent yet wholesome. Silky squash noodles mingle with al dente pasta, creating a perfect balance of textures. A hint of garlic and sage adds earthy warmth, while a creamy sauce ties it all together. It’s a meal that’s as comforting as it is vibrant, ready in just under 30 minutes.
Each bite offers a delightful mix of sweet, savory, and creamy flavors, making it a crowd-pleaser for any occasion. The dish is light yet satisfying, perfect for a quick weeknight dinner or a special weekend treat. With its rich colors and inviting aroma, it’s a feast for the senses that’s sure to become a favorite.
Ingredients for Butternut Squash Noodle Pasta
- 10 sage leaves (extra leaves allowed for practice frying)
- 2 cups spiraled butternut squash (about ¼ of a large squash)
- 1½ cups leeks (white and light green parts only)
- 4 ounces brown rice pasta (or pasta of your choice)
- Canola, grapeseed, or other high-heat oil (enough to coat the skillet)
- 2 garlic cloves, minced
- Juice of 1 lemon
- 1 tablespoon butter (or vegan Earth Balance for a dairy-free option)
- ¼ cup walnuts, chopped and toasted
- A few pinches of red chile flakes (adjust to taste)
- Sea salt and fresh black pepper, to taste
- Optional additions: Grated pecorino cheese, crumbly cheese, or a drizzle of balsamic/reduced balsamic vinegar
Step-by-Step Instructions
- Fry the sage leaves: In a large skillet, add enough oil to coat the bottom. Heat until shimmering. Test-fry 1 sage leaf—it should turn deeper green and crisp up in a few seconds. If it burns, lower the heat and try again. Fry all leaves, then drain on a paper towel. Turn off heat, let the pan cool, and pour out excess oil, leaving just enough for cooking.
- Cook the pasta: Boil the brown rice pasta in salted water for 8 minutes or until al dente. In the last 2 minutes, add the butternut squash spirals. Drain, reserving ¼ to ½ cup of starchy pasta water.
- Sauté the leeks and garlic: Heat the skillet to medium. Add leeks, salt, and pepper. Cook until soft and translucent, then add minced garlic and cook for 1 minute.
- Combine everything: Add the drained pasta and butternut squash to the skillet. Squeeze in lemon juice, add butter, and season with salt, pepper, and red chile flakes. Toss to coat, adding reserved pasta water as needed to loosen the mixture.
- Finish and serve: Cook until butternut squash is tender but still firm. Taste and adjust seasoning. Transfer to a serving platter or bowls. Top with toasted walnuts and fried sage leaves. Add optional grated cheese or balsamic drizzle if desired.
Perfect Pairings: Sauce and Topping Ideas
While this recipe shines with its simple lemon-butter sauce, you can easily elevate it with a drizzle of creamy tahini sauce or a spoonful of pesto. For a tangy twist, try a splash of balsamic glaze or a sprinkle of crumbled goat cheese. If you’re feeling adventurous, a dollop of cashew cream adds richness without overpowering the dish.
Quick Tips for Time-Saving Success
To save time, spiralize your butternut squash ahead of time and store it in an airtight container in the fridge. You can also pre-chop the leeks and garlic the night before. If you’re short on time, skip frying the sage and use store-bought crispy sage leaves instead—they’re a great shortcut without sacrificing flavor!
Storage and Reheating Made Easy
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm the pasta in a skillet with a splash of water or broth to prevent it from drying out. Avoid microwaving, as it can make the butternut squash noodles mushy. For best results, add fresh toppings like walnuts and sage after reheating.
Recipe Variations to Keep It Fresh
Swap out the butternut squash for zucchini noodles or sweet potato spirals for a different twist. If you’re not a fan of brown rice pasta, try quinoa pasta or chickpea pasta for added protein. For a nut-free option, replace the walnuts with toasted sunflower seeds or omit them entirely.
Equipment Guidance for Smooth Cooking
A spiralizer is essential for creating the butternut squash noodles, but if you don’t have one, you can use a vegetable peeler to make thin ribbons. A large skillet is key for frying the sage and sautéing the leeks, while a slotted spoon makes it easy to drain the crispy sage leaves without burning your fingers.
Butternut Squash Noodle Pasta
Ingredients
- 10 sage leaves
- 2 cups spiraled butternut squash about ¼ of a large one
- 1½ cups leeks, white and light green parts
- 4 ounces brown rice pasta
- Canola, grapeseed or other high-heat oil
- 2 garlic cloves
- Juice of 1 lemon
- 1 tablespoon butter (or vegan earth balance)
- ¼ cup walnuts, chopped and toasted
- A few pinches of red chile flakes
- Sea salt and fresh black pepper
- Optional additions: Grated pecorino cheese, or crumbly cheese
- Drizzle of balsamic or reduced balsamic
Instructions
- First, fry the sage. In a large skillet, add enough oil to well coat the bottom. Once the oil is hot and shimmering, test-fry 1 sage leaf. In a few seconds it should turn deeper green, remove and drain on a paper towel, it should become crispy as it dries. If it burns turn your heat down and test another. (I put 10 leaves in the recipe so you can mess up a few). Once your oil is at the right temp, fry them all. Drain and set aside. Turn off the heat and let the pan cool for a few minutes, then pour out excess oil, leaving just enough to continue to cook with.
- Boil pasta in salty water for 8 minutes, or until al-dente. In the last 2 minutes, add the butternut squash spirals.
- Meanwhile, turn your large skillet back up to medium heat. Add the leeks and a few pinches of salt & pepper. Cook until soft and translucent, then add the minced garlic.
- When your pasta & butternut noodles are ready, drain and add them to the skillet, reserving ¼ to ½ cup of the starchy pasta water for later.
- Add a few squeezes of lemon, a pat of butter, and a few good pinches of salt, pepper, and red chile flakes. Toss everything together to coat. Add pasta water, ¼ cup at a time if necessary to loosen the pasta.
- Once the butternut noodles are tender but still have a firm bite, turn the heat off (you don’t want mushy butternut squash). Taste and adjust seasonings, then transfer the pasta to a serving platter or bowls.
- Top with chopped walnuts and fried sage leaves. Serve with grated pecorino and/or balsamic vinegar, if you like.