Butternut Squash Spaghetti Recipe

overhead view of butternut squash spaghetti

5 from 18 votes

Butternut Squash Spaghetti, made with traditional noodles and a velvety sauce, is a great way to celebrate fall or any time of year you need some good ol' fashioned comfort food

Prep Time10

Cook Time20

Total Time30

Course: Main Dish, Vegan Dinner Recipes, vegan holiday dinner

Cuisine: All

Diet: Low Calorie, Vegan, Vegetarian

Servings: servings

Calories: 323kcal

Author: Deborah

Ingredients

2 lbs butternut squash cubed
1 lb whole wheat spaghetti noodles cooked al dente, according to manufacturer's instructions.
3 tbsp olive oil divided
3 cloves garlic
3 tbsp sage leaves
1 tsp sea salt
1 tsp ground cumin
12 oz baby spinach
1/4 cup vegan Parmesan cheese
1 tsp red pepper flakes

Optional Topping

1/2 cup pecans
1/2 cup pepitas
3 tbsp brown sugar

US Customary - Metric

Instructions

Before you begin, cook your spaghetti noodles al dente then drain, rinse and set aside. Preheat oven to 350F/177C. Line a baking sheet with parchment paper or aluminum foil.
Add cubed butternut squash to a large bowl.
In a large bowl, toss cubed butternut squash with a little olive oil, sea salt, ground cumin and red pepper flakes.
Spread butternut squash out in a single layer on a sheet pan. Roast for 20 minutes, or until edges begin to caramelize and the cubes are fork tender.
In the meantime, drizzle some olive oil in a deep skillet and toast the garlic with the sage on low heat until it’s fragrant and wilted.
Mix in the spaghetti noodles until ingredients are well-incorporated. Turn heat to medium and stir frequently.
Add the roasted butternut squash (reserving about 1 cup for the puree) and spinach leaves and stir until spinach is wilted. Reduce heat back to low.
Using an immersion blender or a fork, puree the reserved butternut squash and add it to the butternut noodles. Stir gently until ingredients are coated with sauce.
If you want, add a cube of vegan butter, give it a quick stir and divide onto plates, topped with more red pepper flakes and vegan Parmesan cheese. Serve immediately with a side of vegan garlic bread.

Notes

Nutrition information is only an estimate.
Use leftovers in a casserole - just load the butternut squash spaghetti noodles into a casserole dish (see image below) and sprinkle with vegan Parmesan and heat in the oven until nice and hot. About 15-20 minutes.

Get creative with variations - take the recipe up a notch by adding other ingredients to the skillet like sun-dried tomatoes, sweet apples and smoked paprika and a squirt of lemon juice.

Remove noodles from stove early - remove spaghetti noodles from the stove about 1-2 minutes before you normally would. This keeps them firmer when stirring so you don't have spaghetti mush.

Keep them warm - after rinsing spaghetti noodles once they're don't cooking, add them back to the pot with a little hot water so they stay warm and don't stick together. Remember, you'll need to drain them again before combining the ingredients.

Nutrition