Butternut Squash Noodles with Veggies and Sauce

I love butternut squash in noodle form, they hold their shape and don’t get soggy. I will provide instructions for making butternut squash noodles with a spiralizer, even though I cheated today and used store bought ‘fettuccini’ style.

I tossed the noodles with mixed greens and Patagonian shrimp, also known as “love food” – at least at our local QFC! The greens were actually a salad mix – yea, no chopping! – containing a combo of broccoli, kale, beets, and two kinds of cabbage.

The sauce was divine: black garlic molasses, black truffle sea salt, sesame oil, ume (plum) vinegar, and mirin. Sorry, I didn’t measure, I just tossed to taste.


Start by preparing your squash: cut the ends off, peel the whole squash, and then cut it in half. I usually only cook half of a squash at a time. But, if you’re cooking for more than 2 people, the whole squash will be needed.

Load it on the spiralizer and get to twisting. If you don’t have a spiralizer, you can use a julienne peeler to make noodles.

Once the butternut squash is fully spiralized, take clean kitchen scissors and cut the noodles to roughly the same length as traditional pasta. If you skip this step, you’ll end up with noodles multiple feet long and difficult to eat!

When the noodles are ready, toss them with olive oil and salt, and spread out on a baking pan. Place it in the oven for 10-12 minutes, tossing halfway through. 

Alternatively, butternut squash noodles can also be sautéed. Simply add a bit of oil to a large skillet and heat to medium. Toss the noodles in the skillet to cook them. I prefer them barely cooked through with a bit of crunch left to it, so I sauté for about 5 minutes. You can cook them up to about 12 minutes if you want them softer.

While the noodles are cooking, steam the shrimp in the microwave. Six minutes is perfect on my microwave for 10 shrimp, but if your microwave runs hot, start with 3 minutes and then heat in one minute increments, checking after each minute, so you don’t over cook. Let shrimp cool a few minutes, then peel.

Transfer the noodles to a shallow bowl, add the sauce ingredients and toss gently to coat: black garlic molasses, black truffle sea salt, sesame oil, ume (plum) vinegar, and mirin. Start with a little bit of each and keep tasting and adding more of one or another until it tastes good to you.

Stir in the shrimp and the greens. Serve.

Note: this dish keeps well and makes for great leftovers for lunch!


If you make this recipe, snap a pic of your dish and hashtag it #kellylenihancooks. I'd love to see your creations on Instagram, Facebook, and Twitter!

NOTE: All images and text on this website are protected by copyright. Please do not post or republish this recipe and/or images without written permission from Kelly Lenihan. If you want to share this recipe, please share the link rather than the whole recipe.

Leave a Reply

Your email address will not be published. Required fields are marked *