I’ll be honest—I used to think spiralizing vegetables was one of those trendy kitchen things that looked cool but wasn’t actually worth the effort. Then I tried it with butternut squash, and I got it.
The thing about butternut squash noodles is they’re naturally a little sweet, and when you roast them, they get these crispy, caramelized edges that regular pasta just can’t do. Plus, they’re done in about 20 minutes, which is faster than waiting for a pot of water to boil. You don’t need any fancy skills here—just a spiralizer (or a julienne peeler works too) and a sheet pan.
Why You’ll Love These Butternut Squash Noodles
- Low-carb and healthy – These veggie noodles are a nutritious alternative to pasta, packed with vitamins and fiber while keeping things light.
- Quick and easy – Ready in under 30 minutes with minimal prep work, making it perfect for busy weeknights when you need dinner on the table fast.
- Simple ingredients – You only need a handful of basic ingredients that you probably already have in your kitchen.
- Naturally gluten-free – This dish works great for anyone avoiding gluten or just looking to add more vegetables to their meals.
- Versatile side dish – These roasted noodles pair well with just about any protein, from grilled chicken to pan-seared salmon.
What Kind of Butternut Squash Should I Use?
Any butternut squash you find at the grocery store will work great for this recipe, but there are a few things to keep in mind when picking one out. Look for a squash that feels heavy for its size with a firm, matte skin – avoid any with soft spots or shiny areas that might indicate it’s past its prime. For spiralizing, you’ll want to use the long neck portion of the squash since it’s straighter and easier to work with, so choosing one with a longer neck will give you more noodles. If you can’t find butternut squash or want to try something different, you can also substitute with other winter squashes like delicata or even zucchini, though cooking times may vary slightly.
Options for Substitutions
This simple recipe works well with a few easy swaps if you need them:
- Butternut squash: You really need butternut squash for this recipe since it’s the main ingredient. However, if you can’t spiralize it yourself, look for pre-spiralized butternut squash noodles in the produce section to save time.
- Butter: Olive oil works great if you want to keep this dairy-free, or try using ghee for a richer, nutty flavor. Coconut oil is another option, though it will add a slight coconut taste.
- Parmesan cheese: Any hard cheese you have on hand will work – try pecorino romano, aged asiago, or even a sharp cheddar. For a dairy-free version, skip the cheese and add some nutritional yeast for a savory boost.
- Parsley: Fresh basil, cilantro, or chives make nice alternatives. You can also use dried Italian seasoning if fresh herbs aren’t available – just use about 1 teaspoon.
- Garlic: If you don’t have fresh garlic, substitute with ½ teaspoon of garlic powder mixed in with the butter before roasting.
Watch Out for These Mistakes While Cooking
The biggest mistake when roasting butternut squash noodles is overcrowding the pan, which causes them to steam instead of roast and leaves you with mushy noodles – spread them out in a single layer on your baking sheet for the best results.
Another common error is setting your oven temperature too low, so make sure it’s at least 425°F to get those nice caramelized edges that make roasted squash so good.
Since butternut squash noodles are more delicate than zucchini noodles, keep a close eye on them after 15 minutes of roasting and toss them gently with a spatula to prevent burning.
If you’re adding garlic, wait until the last 5 minutes of cooking to toss it in, otherwise it’ll burn and turn bitter before your squash is done.
What to Serve With Butternut Squash Noodles?
Butternut squash noodles make a great lighter side dish that pairs really well with just about any protein you’re cooking for dinner. I love serving them alongside roasted chicken thighs, grilled pork chops, or even pan-seared salmon since the slightly sweet flavor of the squash complements savory mains perfectly. If you want to make it more of a complete meal, toss in some cooked Italian sausage or shredded rotisserie chicken right into the noodles. You could also serve them with a simple arugula salad dressed with lemon and olive oil to keep things fresh and balanced.
Storage Instructions
Store: Keep your roasted butternut squash noodles in an airtight container in the fridge for up to 4 days. They’ll soften a bit as they sit, but they still taste great tossed into salads or mixed with other dishes throughout the week.
Make Ahead: You can spiralize the raw butternut squash up to 2 days in advance and store it in the fridge until you’re ready to roast. This saves so much time on busy weeknights when you just want to get dinner on the table quickly.
Reheat: Warm the noodles in a skillet over medium heat with a little butter or olive oil for 2-3 minutes, stirring gently. You can also microwave them for about a minute, though the stovetop method helps them keep a better texture.
| Preparation Time | 10-15 minutes |
| Cooking Time | 15-25 minutes |
| Total Time | 25-40 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 170-220
- Protein: 3-5 g
- Fat: 12-16 g
- Carbohydrates: 18-24 g
Ingredients
- 3/4 butternut squash, spiralized
- 1 garlic clove, minced (optional)
- 2 tbsp butter or olive oil
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- Chopped parsley, for garnish
- Freshly shredded parmesan cheese, for topping
Step 1: Prepare the Butternut Squash Noodles
- 3/4 butternut squash, spiralized
- 1 garlic clove, minced (optional)
- 2 tbsp butter or olive oil
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
Preheat your oven to 425°F (220°C).
Spread the spiralized butternut squash noodles evenly on a large baking sheet.
Add the minced garlic (if using), dot or drizzle with butter or olive oil, and sprinkle with kosher salt and ground black pepper.
Toss everything well to coat the noodles.
Step 2: Roast the Squash Noodles
- seasoned butternut squash noodles from Step 1
Roast the prepared butternut squash noodles in the preheated oven for 10-15 minutes, tossing halfway through the cooking time, until the noodles are fork-tender and golden in some spots.
Adjust the roasting time depending on how soft you prefer your noodles.
I like to toss midway so the garlic and butter coat everything evenly.
Step 3: Serve and Garnish
- freshly shredded parmesan cheese, for topping
- chopped parsley, for garnish
- roasted butternut squash noodles from Step 2
Transfer the roasted butternut squash noodles to a serving dish.
Top generously with freshly shredded parmesan cheese and a sprinkle of chopped parsley.
For extra flavor, I always add a little extra parmesan at the end.
Best Roasted Butternut Squash Noodles
Ingredients
Method
- Preheat your oven to 425°F (220°C). Spread the spiralized butternut squash noodles evenly on a large baking sheet. Add the minced garlic (if using), dot or drizzle with butter or olive oil, and sprinkle with kosher salt and ground black pepper. Toss everything well to coat the noodles.
- Roast the prepared butternut squash noodles in the preheated oven for 10-15 minutes, tossing halfway through the cooking time, until the noodles are fork-tender and golden in some spots. Adjust the roasting time depending on how soft you prefer your noodles. I like to toss midway so the garlic and butter coat everything evenly.
- Transfer the roasted butternut squash noodles to a serving dish. Top generously with freshly shredded parmesan cheese and a sprinkle of chopped parsley. For extra flavor, I always add a little extra parmesan at the end.