Restorative Cuisine

You are here: Home / Main Course / Butternut Squash “Pasta” (Paleo, AIP, Whole30)

Butternut Squash “Pasta” (Paleo, AIP, Whole30)

by

Butternut Squash Zoodles

It’s squash season and I think I have at least 5 varieties on my countertop right now! Butternut squash is one of my all time favorites, there’s just something so comforting about it. Have you ever tried turning your butternut into pasta?

You basically run in through a HOW TO PREPARE THE BUTTERNUT SQUASH

You do have to peel the squash first though since the skin is not edible. On the other hand you can eat the seeds. They taste great roasted with some salt and spices. 

Butternut Squash

Once you’ve peeled it, cut off both ends. Only the straight part can be spiralized, the ends will be used in the sauce. Cut tube like part of the squash in half so that you have a piece that is about 5in long. Load the squash into your spiralizer and press the teeth into the end of the squash. Once secured crank the handle and use the bottom handle for leverage to push the squash through.

Butternut Squash Zoodles

HOW TO COOK BUTTERNUT SQUASH NOODLES

The squash will tend to get soft and break if you cook it too long so I suggest making these al dente. Cook them about 5-7 min to soften and then transfer to a plate.

You can also bake them in the oven at 400F for 5 minutes.

Butternut Squash Pasta

IS BUTTERNUT SQUASH HEALTHY?

Absolutely! It is packed with vitamins and minerals. It is also high in fiber which helps regulate blood sugar and steady digestion. 

Butternut Squash Zoodles with "cream" sauce

Butternut Squash “Pasta” (Paleo, AIP, Whole30)

Print Recipe Pin Recipe
Prep Time 25 mins
Cook Time 10 mins
Course Dinner, Lunch, Main Course
Cuisine American
Servings 4 people

Ingredients
  

  • 1 butternut squash
  • 2 cups bone broth
  • 1/2 cup raw cashews
  • 1 clove garlic
  • 7 fresh sage leaves
  • 2 tbsp nutritional yeast
  • 2 tbsp coconut aminos
  • 2 tbsp extra virgin olive oil
  • Salt + pepper to taste

Instructions
 

  • Peel butternut squash and chop off the ends so that you are only left with the middle. We'll use the ends for the sauce.
  • Load the squash into your spiralizer and press the teeth into the end of the squash. Once secured crank the handle and use the bottom handle for leverage to push the squash through.
  • Cube remaining squash. In a saucepan add 1 tbsp olive oil, cubed squash, bone broth, and garlic clove. Cook until soft. Once cooked transfer to blender.
  • In a high speed blender add the cooked squash, bone broth, cashews, garlic, sage, nutritional yeast, and coconut aminos. Blend on high until smooth.
  • Heat 1 tbsp olive oil in a pan at medium high heat, add the spiralized butternut squash. Cook for about 5 min, do not cook too long otherwise the noodles will break.
  • Add the sauce on top and stir. Enjoy!
Keyword AIP, dairy free, Gluten Free, nightshade free, Paleo, Whole30
butternut squash noodles

Looking For More Recipes?

Restorative Cuisine is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.