Butternut squash noodles are tossed with tender pasta, kale, sage, and plant-based Italian sausage. A simple white wine sauce brings it all together! Easily adapted for gluten-free diets, this flavorful and easy dinner recipe is ready in just 30 minutes!
Why You'll Love It
Butternut squash is perfect for creating "noodles" with a spiralizer because unlike softer summer squashes, it holds up so well but still cooks quickly.
And since we're only using the neck of the squash for this recipe, it's actually really easy to prepare, too. You can save the remainder of the squash for roasting the next day.
Combined with tender pasta, kale, and sage, I mean, dinner doesn't get much better than this!
We get to feel good about eating our veggies, while also pleasing our comfort food-craving taste buds with zesty sausage (vegan, of course) and a gorgeous white wine sauce. This meal is a win on so many levels.
I also love that this dish feels a little bit fancy, while actually being pretty darn simple!
- butternut squash - choose a squash with a large neck since this is the part you'll use to create noodles.
- pasta - We enjoy the addition of spaghetti or angel hair because it adds another texture and makes the dish more filling. Feel free to use a whole-grain or gluten-free pasta. Alternatively, skip the pasta and double up on the butternut squash noodles.
- Italian sausage - choose a flavorful and rich vegan sausage, whether homemade or store-bought, such as Beyond or Tofurky.
- sage - fresh sage really takes the flavor up a notch!
- dry white wine - adds nice acidity to the dish. Look for a crisp, tart variety like Sauvignon Blanc, a light/unoaked Chardonnay, or Pinot Grigio.
- vegan cheese - I used Violife Just Like Parm, but homemade vegan parmesan is also great.
See the recipe card below for amounts and full instructions
How to Make Butternut Squash Noodles
First, heat a pot of water for the pasta, and cook until al dente. While the pasta is cooking, cut through the squash to separate the neck from the round part. Peel it, and use a spiralizer to create noodles. Use kitchen scissors to cut the squash noodles so they're not too long.
In a large sauté pan, brown the crumbled sausage. Add the garlic, sage, red pepper, and a pinch of salt.
Add the butternut noodles and the white wine. Cover and cook until the squash is just beginning to soften, about 3 minutes.
Add the kale and the remaining sauce ingredients, and simmer for a few minutes until the kale is wilted and dark green.
Finally, fold in the cooked pasta and vegan Parm, if using, and serve hot.
Pretty easy, right?!
Use your favorite gluten-free spaghetti, or simply double up on the butternut squash noodles.
Finding gluten-free vegan sausage is a bit trickier since most store-bought brands and vegan sausage recipes are made with vital wheat gluten. Beyond Meat's sausages are gluten-free, so that's an easy option. Try the hot Italian flavor!
Storing and Reheating
Store leftover butternut squash noodles in the refrigerator for up to 5 days. It reheats best on the stovetop or briefly in the microwave.
Freezing not recommended.
I think you'll LOVE this Butternut Squash Noodles recipe because it's:
A little fancy
And easy to prepare!
And don't we all find ourselves with leftover fresh sage this time of year? You know how it goes... you buy sage at the grocery store for one or two recipes (hello, cornbread dressing), and then stare at it for the next couple of weeks every time you open the produce drawer.
Well, now you have one more delicious way to use up that fresh sage! You might also like this Mushroom-Sage Orzotto.
If you try this butternut squash pasta recipe I would love to hear from you! Be sure to leave a comment and star rating below to let everyone know how it turned out. ⭐️⭐️⭐️⭐️⭐️
And if you share a photo on instagram be sure to tag me with @myquietkitchen.
More Winter Squash Recipes
Butternut Squash Noodles With Spaghetti and Sausage
- 6 ounces spaghetti or angel hair - GF or whole-wheat if desired
- neck of a large butternut squash - about 14 ounces
- 1 Tablespoon olive oil - see Note 1
- 3 links vegan Italian sausage - see Note 2
- 3 cloves garlic, minced
- 3 Tablespoons chopped fresh sage - about 8 large leaves
- pinch of crushed red pepper flakes, optional
- sea salt
- ⅔ cup dry white wine - a tart and crisp variety such as Sauvignon Blanc; see Notes
- 1 bunch kale, chopped - thick stems removed
- ⅓ cup unsweetened and unflavored non-dairy milk - such as soy or almond
- 1 Tablespoon stoneground mustard
- 1 ½ to 2 ounces Violife Parmesan cheese or other vegan Parm, grated
- Cook the pasta in salted water according to package instructions. Drain in a colander.
- Crumble the sausages into bite-size chunks, and set aside.
- Cut through the butternut squash to separate the neck from the lower, round part. We only need the neck of the squash for this recipe (save the other portion for roasting or soup). Peel the neck of the squash and spiralize on a thin noodle setting. Use kitchen scissors to cut the strands into a length similar to spaghetti.
- Preheat a large saute pan over medium heat, and add the oil. Cook the sausages 4 to 5 minutes or until browned. Add the garlic, sage, red pepper flakes, and a pinch of salt. Stirring, cook for 1 minute.
- Add the butternut squash noodles to the pan, and toss to combine. Add the wine, cover, and cook until the squash is just starting to soften, about 3 minutes.
- Add the kale and toss to combine. Stir in the milk and mustard and simmer for 2 to 3 minutes. Add about half of the pasta and toss to combine. Add the cheese and remaining pasta and toss again. Taste and adjust seasonings as desired. Serve hot.
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used. We calculate this information using the online calculator cronometer.com.