overhead shot of butternut squash noodle dish with kale and sausage
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5 from 2 votes

Butternut Squash Noodles With Sausage and Sage (Vegan)

This vegan butternut squash pasta dish comes together in about 30 minutes and makes a lovely dinner any day of the week. With spiralized butternut squash, pasta, kale, and sage, plus vegan sausage and cheese.
Veganized from Best Butternut Squash Spaghetti recipe on womansday.com.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course: Entree
Cuisine: American
Keyword: butternut squash noodle recipe, vegan butternut squash recipe
Servings: 4 servings
Calories: 430kcal
Author: Lori Rasmussen


  • 6 ounces angel hair or spaghetti, gluten-free if needed
  • top half of a large butternut squash (the neck), about 14 ounces
  • 2 Tbsp olive oil
  • 3 links vegan Italian sausage, such as Tofurky or No Evil Foods For GF option, try Beyond Meat's sausages, or see other ideas in post.
  • 3 cloves garlic, thinly sliced
  • 3 Tbsp chopped fresh sage (about 8 large leaves)
  • generous pinch of crushed red pepper flakes, optional
  • generous pinch of sea salt
  • 2/3 cup dry white wine Barnivore.com is a great way to find vegan wines.
  • 1 small bunch kale, stems removed, chopped
  • 1/3 cup unsweetened and unflavored creamy non-dairy milk, such as soy or coconut
  • 1 Tbsp stoneground mustard
  • 1 1/2 to 2 ounces Violife Parmesan cheese or other vegan cheese, shredded


  • Use your hands to break the sausage links into smaller, bite-size chunks (similar to ground sausage).
  • Cook pasta according to package directions. Drain and rinse.
  • Peel the butternut squash and spiralize on the thinnest noodle setting. Use kitchen scissors to cut longer strands to a length similar to spaghetti.
  • Preheat a large saute pan over medium heat. Add the oil and sausage and cook until the sausage begins to brown, about 5 minutes. Add the garlic, sage, red pepper flakes, and a generous pinch of salt. Stir frequently and cook for 1 minute.
  • Add the butternut squash noodles and toss to combine. Add the wine and cook, covered, until the squash is barely tender, 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.


Store leftovers in the refrigerator for up to 4 days.
Nutrition Facts
Butternut Squash Noodles With Sausage and Sage (Vegan)
Amount Per Serving
Calories 430 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 4g20%
Cholesterol 0mg0%
Sodium 780mg33%
Carbohydrates 37g12%
Fiber 7g28%
Sugar 5g6%
Protein 24g48%
Vitamin A 12446IU249%
Vitamin C 30mg36%
Calcium 244mg24%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
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