Butternut Squash Noodles in Almond & Sage Brown Butter

Butternut Squash Noodles in Almond & Sage Brown Butter

What I love most about this dish is how common ingredients we walk by in the store every day can surprise and delight with just a few, simple tweaks. I promise you, butternut squash + sage + brown butter + almonds with a splash of fresh squeezed lemon juice will rock your side dish world. While proofing recipes for my Loving Low Carb Cooking Class, we had spiralized Butternut Squash Noodles in Almond & Sage Browned Butter four times in one week and not once did we get tired of it. My faithful recipe tester (and husband) said it’s the best squash he’s ever eaten and I can’t argue.

Did I mention it takes about 15 minutes to make? Amazingly simple.

While the ingredient list is short, the way each item is prepared elevates the entire dish.

Butternut Squash: How to Spiralize it, Cook it and Sauce it.

You’ll need a spiral slicer of some kind to twirl and twist your squash into thin “noodles” which enhances the texture of the dish and reduces cooking time dramatically. For those who ordinarily don’t like squash, the spiral-cut texture can make all the difference.

Peeling and Spiralizing Butternut:

If you have strong hands, a sharp knife and vegetable peeler is all you need. However, to make it easier for your vegetable peeler to do its job, slice 1/4-inch off of each end and pierce the squash a few times with a sharp knife. Microwave it for 2 minutes. Let it cool enough to easily handle and peel. Once it is free from the hard peeling, slice the squash to separate the longer portion from the bulb-shaped end. Wrap the bulb end in plastic wrap and save for another recipe—remove the seeds later too. The longer, straight portion is spiralized for this recipe.

Load and spiral cut your squash in your spiral slicer per manufacturer’s directions using a 1/8-inch blade size, if available. A larger blade size will require a slightly longer cooking time. Marvel over the gorgeous curly strands of butternut squash you just cranked out.

Cook Squash by Oven or Stove Top Method in Under 10 minutes:

Spiralized squash will soften in 7 to 8 minutes in a 400 degree oven or over medium heat in a large skillet. I tend to use the oven for larger quantities and a skillet for smaller servings. Taste test a noodle to see if it is soft, but retains a good texture, or al dente. It will continue to soften slightly once removed from heat.

Saucing Spiralized Butternut Squash:

Go lightly with any oil when preparing for a sauce. You want the sauce to coat and cling to the noodles, so add only a small amount of oil to the squash when roasting or pan searing. Ladle any favorite sauce over the top, but in this case, add the noodles directly to the sauce to toss and evenly coat before serving.

How do you make butter even better? Brown it.

If you already love butter, you might be wondering how you could possibly love it more. When butter is heated until the milk proteins release a nutty fragrance and resemble golden autumn hues, it’s even better butter. However, be patient with it, medium heat is all that’s needed and when it’s ready, move it off the heat because brown is brown and burnt is burnt. In this recipe, the almonds complement your efforts exquisitely.

And then there’s the revelation of fried sage leaves.

Yes, sage. You know, that overlooked fuzzy leafed herb that often gets ignored until Thanksgiving? As much as we adore Chicken Saltimbocca and a sprinkle of it in our Thanksgiving dressing, there is no better companion for sage than brown butter. I could eat butter fried sage leaves by the buckets. I don’t. But I could.

When you drop sage into the foaming browned butter, the tender leaves are transformed into thin wisps of herbaceous, nutty-buttery-ness. Pause for a moment to take in the gorgeous aroma then pluck one or two out of the pan. Taste. Surprising, right?!

Go ahead, savor a couple more.

So keep that in mind when you’re shopping for this dish and question if you really need that much sage … the answer is yes! No matter how many times I’ve increased it, I end up feeling like there could be more. So don’t skimp.

Does fresh squeezed lemon juice really matter?

In a word, absolutely. This exact question came up during our cooking class, so I set up a sample of fresh juice beside the sample of bottled lemon juice from my fridge (primarily used for baked goods). The fresh lemon juice was described as fresh, bright and clean tasting. The bottled was described as tasting harsh and abrasive.

Hands down, fresh wins the flavor test, but it also brings the acid needed to balance the richness of the butter sauce. Acids like wine, vinegar, and citrus juices are the secret to savory or sweet recipes tasting great past the first or second bite, like a built-in palate cleanser.

Butternut Squash Noodles in Almond & Sage Brown Butter is a healthy side dish that elevates any meal. Serve it as a bed for pan-seared fish and you have a fabulous meal in under 30 minutes. Enjoy!

Pan-Seared Barramundi over Butternut Squash Noodles in Almond-Sage Brown Butter

PrintButternut Squash Noodles in Almond-Sage Brown Butter

Author: Judy Purcell

Prep Time: 10 mins

Cook Time: 10 mins

Total Time: 20 minutes

Yield: 4


  • 2 teaspoons extra-virgin olive oil
  • 3 tablespoons butter
Read the whole recipe on Savoring Today