How to Make Butternut Squash Noodles

January 30, 2019   13 Comments

Ever since I got my spiral vegetable slicer I have been wondering how to make butternut squash noodles.

How to Make Butternut Squash Noodles

Butternut squash is such a funny shape and I wasn’t sure how it would work. When I learned How to Make Zoodles, the zucchini was easy to turn into noodles but butternut squash is an entirely different animal.

Right now, the local produce consists of butternut squash, beets, parsnips, carrots, and kale. Yum (not)! It is a challenge to keep making delicious meals if you want to stick with the food you can find at the farmer’s market.

Honestly, I don’t stick with the food at the winter farmer’s market because I would miss fresh lettuce, avocadoes, and tomatoes way too much. I am a fan of all the produce that rolls in from around the world when my neighborhood is turned into a snowy field.

I am always looking for the best way to prepare butternut squash.

This wasn’t that hard. First, you have to make a TUBE of butternut squash so it will be easy to spiralize. I cut off the bulbous end and then peeled the long end with a knife – simply slicing down the sides – fast!

Then, I attached it to my vegetable spiral slicer and turned. Yes, it was harder than zucchini, but it worked with some elbow grease.

The noodles were fantastic and I love the pairing of ricotta and spinach.

This recipe is off the charts healthy with 40% of your daily value of potassium, 576% of your daily value of vitamin A, and 20% of your daily value of iron in one serving.

Just eat it!

I am very curious what others have found to work with the vegetable spiral slicer. What do use it for?

Have you tried butternut squash noodles? What did you think?

Butternut Squash Noodles with Spinach and Ricotta Recipe

1.6 from 15 reviews

Makes 4 servings

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1 medium butternut squash
1 tablespoon olive oil
2 garlic cloves, minced
¼ teaspoon hot pepper flakes
4 sun-dried tomatoes, thinly sliced (packed in oil or in dry package)
½ lemon, zest and juice
1 8-ounce package fresh baby spinach leaves
½ cup part-skim ricotta cheese
grated parmesan cheese (optional)


Slice off the bulbous end of the butternut squash and reserve for another use. Peel tube end and make spiral noodles. You should have about 1 ½ pounds of noodles. Heat olive oil in large pot to medium high and add garlic and hot pepper flakes. Stir for 1 minutes and butternut squash noodles. Cook, covered, for 2 to 3 minutes until the butternut noodles have softened to your liking. Ad the sun-dried tomatoes, lemon zest and juice, spinach and toss until spinach wilts. Adjust with salt and pepper.

Serve immediately with a dollop of ricotta cheese. Add grated parmesan if desired.

Nutrition Facts

For ¼ of recipe = 205 calories, 6.6 g fat, 2.1 g saturated fat, 33.5 g carbohydrates, 8.2 g sugar, 8.4 g protein, 7.0 g fiber, 100 mg sodium, 7 Green, 7 Purple, 7 Blue SmartPts

Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes

Paderno World Cuisine 3-Blade Vegetable Slicer / Spiralizer, Counter-Mounted and includes 3 Stainless Steel Blades

Paderno World Cuisine 3-Blade Vegetable Slicer / Spiralizer, Counter-Mounted and includes 3 Stainless Steel Blades

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I've done carrots, you need to use those really fat ones. I find it pairs nicelt with peanut sauce!

So far, I've just used it to make sweet potato curly fries. Maybe not the healthiest but it tastes good!

Hi Snack Girl, Are you using the smaller blade for the noodles? Thanks!

It seems like I have so many kitchen gadgets that I rarely use, but these noodles look really good. Other than zucchini, what else can you make with the slicer?

I've used my spiralizer to make apple spirals for a salad. Cucumber spirals for a Thai peanutty salad. Mostly for zucchini and yellow summer squash. I love my spiralizer. I agree though - I don't want to get too many gadgets - lack of storage - but this one is worth the shelf space - especially when I see the price of spiralized veggies on the fresh produce shelf - yikes! I'll have to try this butternut squash recipe. It looks yummy!

Well, I am a bit lazy (and don’t own a spirilizer) so I just use spaghetti squash and a fork to make a sort of noodles. More like strings. I love it with my homemade tomato sauce and Parma. Cheese. Not sure about much difference in the vitamin count. Love you column.

I love butternut squash. I cut into but sized pieces and roast in the airfryer. Super delicious! I like to Spiralizer, but never tried butternut squash, but I'm going to now 🙂

@Violet, I use the spiralizer with sweet potatoes. I mix red or yellow onions with a potato and a bit of olive oil in a skillet - cover and stir fairly frequently, cooking till soft and sort of caramelized, then poach some eggs on top.

I'm not a fan of butternut squash except in soup, which I love, but I'll try this technique for spiralizing - thanks, Lisa!

and this is why I love Snack-Girl! So many great ideas (that I never would have thought of). Thanks Lisa!

Great recipe! As an older woman with very little elbow grease left, I will stick to grating my veg. It works out great and it is much easier to use and the end product will be just as tasty. I, too, have no more room for gadgets. : )

In South Africa Butternut squash is a staple veg! We eat it all the time! The easiest method is to cut it half long ways. Wrap in cling film and microwave for 8 mins each side on high, till it's soft and tender. Allow to rest for a bit and then scoop out the seeds with a fork and slide the skin off with a spoon. Saves all that hard peeling! Season with salt and pepper and a bit of butter. Delicious!

Wrap butternut whole or in parcels with Aluminium Foil (with skin on) and bake in the coals of a fire. Very good. Do some potatoes or sweet potatoes and onions at the same time.

Peel, cube and boil butternut with salt and pepper. Drain, mash and add a bit of butter. Much nicer than mashed potato!

Make butternut soup. SO many ways! Delicious curried, or with a bit of peri peri.

Roasted vegetables with butternut are always tasty.

Butternut and Sweet potato baked together are also good. Add cinnamon and sugar with butter for a sweet alternative.

Curried vegetables with butternut is another hit.

It's a very versatile veg.


@ Trish Haye Wow Trish, I love all the suggestions. In the summer, I just don't want to turn on the oven so the microwave idea is great. All of them are because I love butternut squash and acorn squash. Thanks so much!

I LOVE butternut squash, especially Moroccan-Spiced Butternut Squash Bisque. But I enjoy it anyway I've prepared it. Thanks to others for their ideas and input.

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