Easy Zoodles with Butternut Squash Sauce Recipe

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Hey friends!

Are you in the mood for something fun and healthy? I’ve got just the thing!

Today, I’m excited to share my zoodles with butternut squash sauce recipe.

Yes, you heard it right—zoodles! Those yummy zucchini noodles are a fantastic, low-carb twist on pasta.

The creamy butternut squash sauce is the star of the show. It’s rich and satisfying, and you’ll crave it!

So, grab your spiralizer and let’s get cooking!

zoodles with butternut squash sauce
Image: © mollyshomeguide.com (Visualized and enhanced using AI technology)

Suggestions for Ingredient Substitution

Spiralized zucchini (zoodles) can be replaced with spiralized yellow squash or spaghetti squash for a similar low-carb noodle alternative. These options maintain the dish’s texture and nutritional profile while offering slightly different flavors. Adjust cooking time as needed, as spaghetti squash may require longer cooking.

Coconut milk can be substituted with unsweetened almond milk or cashew milk for a different flavor profile and lower calorie content. Use the same amount, but consider adding a tablespoon of nutritional yeast to enhance creaminess.

Coconut oil can be replaced with olive oil or avocado oil for those preferring different healthy fat options. These oils provide similar cooking properties and nutritional benefits. Use the same quantity as called for in the recipe. Keep in mind that the substitution may slightly alter the final flavor of the dish.

Preparation Time 10-15 minutes
Cooking Time 20-30 minutes
Total Time 30-45 minutes
Level of Difficulty Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

  • Calories: 800-900
  • Protein: 12-15 g
  • Fat: 70-80 g
  • Carbohydrates: 50-60 g

Ingredients

  • 3 cups chopped butternut squash
  • 1 pound spiralized zucchini
  • 1 diced red onion
  • 2 minced garlic cloves
  • 1 cup broth (chicken or vegetable)
  • 1 tablespoon dried sage
  • 1 tablespoon minced fresh thyme
  • 1 cup coconut milk
  • 4 tablespoons coconut oil
  • 1/4 cup chopped toasted walnuts
  • Sea salt and fresh black pepper

Step 1: Cook the Aromatics

In a large saucepan, melt 2 tablespoons of coconut oil over medium heat.

Add the chopped onion and minced garlic, and cook until the onion becomes translucent and the garlic is fragrant, making sure not to burn them.

Step 2: Cook the Butternut Squash

To the saucepan, add the diced butternut squash, chicken stock, sage, and thyme.

Cover the pan and let it cook until the butternut squash is soft and tender, which should take about 12 to 15 minutes.

Stir occasionally to ensure even cooking.

Step 3: Puree and Finish the Sauce

Once the butternut squash is soft, use an immersion blender to puree the mixture until smooth.

Gradually pour in the coconut milk and pulse again with the blender until the sauce is creamy and well combined.

Set the sauce aside for now.

Step 4: Prepare the Zucchini Noodles

In a separate skillet, heat 2 tablespoons of coconut oil over medium heat.

Add the zucchini noodles (zoodles) to the skillet, stirring and cooking them for 3 to 5 minutes until they are tender but still have a slight bite (al dente).

Step 5: Combine and Heat Through

Pour the butternut squash sauce over the zucchini noodles in the skillet.

Gently toss everything to coat the zoodles evenly in the sauce.

Cook for an additional two minutes or until everything is warmed through.

Step 6: Serve

Transfer the saucy zoodles to serving plates or bowls.

Top with chopped walnuts for a crunchy texture and a flavor boost.

Serve immediately and enjoy your delicious and creamy butternut squash zoodles!

zoodles with butternut squash sauce
Image: © mollyshomeguide.com (Visualized and enhanced using AI technology)

zoodles with butternut squash sauce
Image: © mollyshomeguide.com (Visualized and enhanced using AI technology)

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