6-Ingredient Butternut Squash Noodles

5 from 27 votes

Learn how to cook butternut squash noodles on the stove top for an easy 6-ingredient vegetarian 15-minute dinner recipe.

Prep Time10

Cook Time15

Total Time25

Course: Vegetarian Dinner

Cuisine: American

Diet: Vegetarian

Servings:

2 tablespoons olive oil
1 small onion chopped
2 cloves of garlic minced
6 cups spiralized Butternut Squash Noodles from two 10-12 inch butternut squashes
Salt*
¼ teaspoon ground black pepper
½ cup walnuts roughly chopped
½ cup shredded parmesan cheese
2 tablespoons Italian parsley chopped (optional)

Heat olive oil in a large saucepan over medium-high heat. Add in the onion and cook until translucent, 3-4 minutes.
Stir in the garlic and cook, stirring constantly, for 30 seconds.
Add in the butternut squash noodles and cook for 7-10 minutes (timing depends on the thickness of your noodles). I recommend using kitchen tongs to gently turn them as they cook. You will know that they are cooked when they soften and get smaller in volume.
Add in the walnuts and give it a large gentle stir.
To Serve: Divide the cooked noodles into bowls and sprinkle each bowl with parmesan cheese and chopped fresh parsley, if preferred.

*A note on salt: I would recommend starting with a small amount of salt and adding more after adding the Parmesan, only if you think you need it.

Store: Place the leftovers in an airtight container and keep them in the fridge. They will keep fresh for one more day.

Freeze: I recommend freezing them before cooking. Spiralize your squash, place in a plastic bag, and keep it in the freezer for up to a month.

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