Butternut Squash and Sage Spaghetti with Zucchini Noodles

There’s something incredibly comforting about a bowl of Butternut Squash and Sage Spaghetti with Zucchini Noodles. I remember the first time I made it—autumn was in full swing, and I was craving something warm and nourishing. The vibrant colors of the butternut squash and zucchini dance on the plate, instantly brightening up any dreary day. The aroma of sage wafting through the kitchen felt like a warm hug, inviting me to indulge in the cozy flavors of fall. As I twirled the spaghetti and zucchini noodles together, the creamy sauce enveloped each strand, making every bite a deliciously satisfying experience. I knew this would become a staple in my home during the colder months.

Recipe Ingredients for Butternut Squash and Sage Spaghetti with Zucchini Noodles

Every ingredient in this dish plays a vital role, working together to create a symphony of flavors. The star of the show, butternut squash, brings a natural sweetness that pairs beautifully with the herbaceous notes of sage. Meanwhile, zucchini adds a refreshing crunch, balancing the dish with its lightness. Together, these ingredients create a wholesome, hearty meal that is perfect for any occasion.

• 2 Tbsp olive oil – A key fat for sautéing and adding richness.
• 1 medium onion, chopped into large chunks – Adds depth and sweetness.
• 3 cloves garlic, minced – Infuses the dish with aromatic flavor.
• 2 lb butternut squash, peeled and cut into cubes (about 3 cups) – The star of the dish, providing sweetness and creaminess.
• 1/4 tsp nutmeg – Adds warmth and a hint of spice.
• Salt and pepper, to taste – Essential for seasoning.
• 3 sage leaves, minced – The perfect herb to complement the squash.
• 2 cups vegetable broth – Provides moisture and enhances the flavor.
• 8 oz Barilla whole wheat spaghetti – A hearty pasta base.
• 2 medium zucchini, spiralized – Adds a light, fresh element to the dish.

How to Assemble Butternut Squash and Sage Spaghetti with Zucchini Noodles

Creating this dish is a delightful experience that brings the warmth of the kitchen to life. Follow these steps to transform simple ingredients into a comforting meal. Let’s get started!

1. Start by heating a large skillet over medium heat. Add the olive oil and let it warm up for about a minute. As the oil heats, the enticing aroma will begin to fill your kitchen.

2. Add the chopped onion and sauté it for about three minutes until it’s translucent and fragrant. This will lay the groundwork for a flavor-packed dish.

3. Next, stir in the minced garlic and sauté for an additional minute, being careful not to let it burn. You want that beautiful golden color without the bitterness.

4. Now, introduce the butternut squash cubes to the skillet, along with the nutmeg, salt, and pepper. Cover and stir occasionally for about eight minutes. The squash should become tender but not mushy.

5. After eight minutes, uncover the skillet and add the minced sage, cooking for an additional minute. This will infuse the oil and squash with an aromatic flavor.

6. Pour in the vegetable broth and bring the mixture to a boil. Don’t rush this step; it allows the flavors to meld together beautifully.

7. Once boiling, reduce the heat and let the squash simmer uncovered for about twenty minutes. You’ll know it’s done when the squash is soft and the broth has reduced by half.

8. While the squash is simmering away, bring a large pot of salted water to a boil. Add the spaghetti and cook it according to the package directions until al dente. Once ready, drain it and set aside.

9. Once the squash mixture is ready and cool enough to handle, transfer it to a food processor or blender. Purée it until smooth, adding extra vegetable broth or water if needed to achieve your desired sauce consistency.

10. Finally, return the puréed sauce to the skillet and toss in the drained spaghetti and spiralized zucchini. Cook everything together over medium heat for about two minutes, ensuring all components are well combined. Season with additional salt, pepper, and sage before serving.

Helpful Hints

Making the most of your cooking session can elevate your experience. Here are some helpful hints to guide you through the process:

• Storage: Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or in the microwave.
• Freezing: This dish can be frozen for up to three months. Ensure that it’s in a suitable container to prevent freezer burn.
• Pairing: This dish pairs beautifully with a crisp salad or garlic bread for a complete meal.
• Flavor Boost: For extra flavor, try adding a sprinkle of parmesan cheese or nutritional yeast before serving.
• Vegetable Variations: Feel free to incorporate other veggies like spinach or kale for added nutrition.

What Complements This Butternut Squash and Sage Spaghetti with Zucchini Noodles

Serving your Butternut Squash and Sage Spaghetti with Zucchini Noodles can be a delightful experience that enhances the overall meal. Here are some suggestions on how to serve this comforting dish:

• As a Main Course: Enjoy it as the centerpiece of your dinner, perfect for a cozy evening in.
• Pairing with Protein: Serve alongside grilled chicken or fish for a heartier meal.
• Seasonal Sides: Complement the dish with a light green salad or roasted vegetables, particularly during the fall.
• Occasions: This dish is great for family gatherings or even a casual holiday meal.
• Storage Tips: Always keep leftovers in a sealed container; it keeps well in the fridge for a few days.
• Temperature: This dish can be served warm or at room temperature, making it versatile for gatherings.

FAQ

Conclusion

The Butternut Squash and Sage Spaghetti with Zucchini Noodles is truly a delightful and comforting dish, perfect for chilly evenings. Its creamy texture and vibrant flavors create a satisfying meal that warms the soul. I encourage you to try making this dish for your family and friends—it’s an experience that brings smiles around the table. Plus, it’s an excellent way to incorporate more vegetables into your diet while enjoying a hearty meal. Give it a go tonight!

Butternut Squash and Sage Spaghetti with Zucchini Noodles

The ultimate comfort food, Butternut Squash and Sage Spaghetti with Zucchini Noodles combines creamy squash with sautéed vegetables for a delightful, easy weeknight dinner. Bursting with flavor and nutrition, it's a dish you'll want to make tonight!

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 2 Tbsp olive oil
• 1 medium onion chopped into large chunks
• 3 cloves garlic minced
• 2 lb butternut squash peeled and cut into cubes (about 3 cups)
• 1/4 tsp nutmeg
• Salt and pepper to taste
• 3 sage leaves minced
• 2 cups vegetable broth
• 8 oz Barilla whole wheat spaghetti
• 2 medium zucchini spiralized

Equipment

• Large Pot
• Food Processor
• Saucepan
• Blender
• Skillet
• Peeler
• Wooden Spoon
• Chef's Knife
• Mixing Bowl

Method

 

1. Start by heating a large skillet over medium heat. Add the olive oil and let it warm up for about a minute. As the oil heats, the enticing aroma will begin to fill your kitchen.
2. Add the chopped onion and sauté it for about three minutes until it's translucent and fragrant. This will lay the groundwork for a flavor-packed dish.
3. Next, stir in the minced garlic and sauté for an additional minute, being careful not to let it burn. You want that beautiful golden color without the bitterness.
4. Now, introduce the butternut squash cubes to the skillet, along with the nutmeg, salt, and pepper. Cover and stir occasionally for about eight minutes. The squash should become tender but not mushy.
5. After eight minutes, uncover the skillet and add the minced sage, cooking for an additional minute. This will infuse the oil and squash with an aromatic flavor.
6. Pour in the vegetable broth and bring the mixture to a boil. Don't rush this step; it allows the flavors to meld together beautifully.
7. Once boiling, reduce the heat and let the squash simmer uncovered for about twenty minutes. You’ll know it’s done when the squash is soft and the broth has reduced by half.
8. While the squash is simmering away, bring a large pot of salted water to a boil. Add the spaghetti and cook it according to the package directions until al dente. Once ready, drain it and set aside.
9. Once the squash mixture is ready and cool enough to handle, transfer it to a food processor or blender. Purée it until smooth, adding extra vegetable broth or water if needed to achieve your desired sauce consistency.
10. Finally, return the puréed sauce to the skillet and toss in the drained spaghetti and spiralized zucchini. Cook everything together over medium heat for about two minutes, ensuring all components are well combined. Season with additional salt, pepper, and sage before serving.

Notes

• Storage: Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or in the microwave.
• Freezing: This dish can be frozen for up to three months. Ensure that it’s in a suitable container to prevent freezer burn.
• Pairing: This dish pairs beautifully with a crisp salad or garlic bread for a complete meal.
• Flavor Boost: For extra flavor, try adding a sprinkle of parmesan cheese or nutritional yeast before serving.
• Vegetable Variations: Feel free to incorporate other veggies like spinach or kale for added nutrition.

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Meet Adele Mercer

Every meal deserves a spectacular finish, whether it is a savory main or a sweet treat. I enjoy the entire creative cycle, from kneading dough to editing the final photos. I developed this recipe to be approachable for home cooks while ensuring it delivers the high-quality results you expect.