How To Make The Ultimate Butternut Squash Noodles

How To Make The Ultimate Butternut Squash Noodles


Healthy and gluten-free butternut squash noodles and a uniquely delicious pesto make a wonderful warming meal. Using winter greens means we can stick to local and seasonal eating, which is better for our bodies and for the planet. All ingredients provide you with a hearty dose of nutrients, including vitamin C to keep winter colds at bay. These butternut squash noodles are perfect for your 21-Day Clean Program. We LOVE this recipe, and it’s such a snap to make. Enjoy.

Butternut Squash Noodles Recipe Benefits

Technically a fruit and full of rich autumn color, butternut squash gives our bodies hearty servings of dietary fiber, antioxidants, B vitamins, and potassium, among other nutrients. Using dandelion greens in these butternut squash noodles gives this meal over 535 percent of our recommended daily value of vitamin K, aiding in bone strength. Kale also gives us a large serving of Vitamin K, along with iron and fiber.

Serves 2



1 butternut squash, peeled


1 cup almonds, toasted

4 cups chopped winter greens: dandelion, kale, chard, etc.

2 garlic cloves, peeled

½ cup olive oil

sea salt to taste


For the noodles:

Using a peeler, peel the butternut in long strips to make noodles (pappardelle-style). Set aside.

To make the pesto:
Add the almonds, greens, and garlic to a food processor.

Pulse to break everything down.
Once the pesto is coarsely blended, drizzle in the olive oil in a slow steady stream while you continue to blend, until the pesto is thin and spreadable.

Set aside.

To make the noodles:
In a large saute pan, warm 1 tablespoon coconut oil and 2 tablespoons olive oil.
Cook the noodles until soft, 3-4 minutes, stirring often to prevent sticking but being careful not to break the noodles apart.

Once the noodles are cooked through, stir in about ½ cup of the pesto and gently incorporate in with the noodles.

Serve warm. Or it’s also delicious cold in the summer months. Either way, enjoy a healthy pasta and versatile pesto!

Recipe: Frank Giglio
Photography: Jenny Nelson