You are going to love these flavorful sautéd butternut squash noodles with leeks and brown sage butter sauce! It is the perfect side dish for fall! Give this easy gluten free side dish recipe a try for the holidays too…it goes beautifully with turkey!
Grab a peeler, or even better, have your kids make the butternut squash noodles! If you love butternut as much as we do, you will want to check out all of my delicious gluten free butternut squash recipes!
Have you seen those beautiful salads made with thin cucumber ribbons? Why not try it with butternut squash? Grab a vegetable peeler, it is much easier than you think!
I love the fall season! Winter squash is at its peak sweetness! Check out some of my very favorite gluten free winter squash recipes! You will find all types of recipes from breakfast, all the way to dessert!
Your whole family will love this butternut squash and leeks sauteed in a brown butter sage sauce.”
I cooked this squash in a delicious brown sage butter and sage to accent the buttery flavor of the squash. This easy squash recipe is the perfect side dish for any occasion, and it is fancy enough to serve at a party.
Easy Winter Squash Recipes
Butternut squash is such a versatile vegetable. It and can be cooked traditionally, added to soups or stews, or even used in baking. Try these delicious butternut squash breakfast ideas! Butternut Squash Egg Baskets and Honeynut Squash and Baked Eggs.
I highly recommend getting your kids involved to help out! Kids love to peel vegetables, and getting them involved in making dinner makes it more likely that they will eat what they made!
How do you make butternut squash noodles?
I used a vegetable peeler to remove the rind from the butternut squash. Then use the peeler to make long ribbons of squash. It goes pretty quickly once you get going :-).
You could use a spiralizer as well if it has a ribbon blade.
I filled a bowl of these ribbons, or butternut noodles, peeling the squash until I got close to the center.
How to Make Sage Butter
Saute the leeks with sage and butter until they begin to caramelize together. You want the butter to get brown, almost to the point of burnt butter!
It sounds weird, but trust me…that brown sage butter will add a whole new level to your butternut squash!
Tip for cooking butternut squash noodles:
Add the squash and sage and cook until the squash noodles are tender, but not mushy. You almost want these butternut squash ribbons to be al dente.
What I like to do is taste test after 4 minutes of cooking. If they are still a little crisp, remove them from the pan. These squash noodles are thin and will continue to cook for a few minutes in the serving dish.
Can you make squash noodles with other types of squash?
You most definitely can use other winter squash (and summer!) to make noodles. Here are a few ideas:
- Acorn squash
- Delicata Squash
- Zucchini or Summer Squash (Use zucchini squash noodles to make a grain-free lasagna!)
Can you freeze squash noodles?
You can freeze squash noodles, but you need to take a few steps to make sure they don’t get gross. First, after making the squash noodles, pat them dry with a paper towel. Then freeze them uncooked so that they will remain firm.
How long will squash noodles keep?
Cooked squash noodles will keep in the refrigerator for up to 3 days uncooked. I like to place a dry paper towel in the bottom of the container to absorb moisture.
What is your favorite way to enjoy butternut squash?”
Things You Need To Make This Recipe:
- An awesome cast iron pan makes cooking and clean up a breeze!
- An easy to hold vegetable peeler. Perfect for little helper hands.
- 1 butternut squash, use vegetable peeler to make ribbons
- 1 leek, washed and sliced thinly
- 2 tablespoons fresh sage
- 1 tablespoon butter
- salt and pepper to taste
- With a vegetable peeler, remove the rind from the butternut squash.
- Once the rind is removed, continue to peel ribbons of squash until you get close to the center.
- Slice leek. I cut it in half lengthwise then cut both vertically to create U shaped pieces of leek.
- In a large cast iron skillet, heat butter with leeks on medium heat.
- Allow leeks to cook until almost caramelized and butter is slightly brown.
- Add squash ribbons and sage.
- Saute until squash is slightly tender.
- Salt and pepper to taste.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 67 Total Fat: 3g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 8mg Sodium: 113mg Carbohydrates: 10g Fiber: 3g Sugar: 3g Protein: 1g