Creamy Butternut Squash Zoodles Recipe

5 from 1 vote

Twirl your fork around zoodles coated in a creamy and savory butternut squash pasta sauce. Make this a complete meal by serving with a spicy sausage!

Course Breakfast, Side Dish

Cuisine American

Keyword butternut, butternut squash, creamy butternut, zoodles

Prep Time 20

Cook Time 25

Total Time 45

Servings

Calories 798kcal

Cost 7

In a large saucepan, melt 2 tbsp. of coconut oil over medium heat, cook the onion and the garlic.
1 red onion, 4 tbsp. coconut oil, 2 garlic cloves
Add the butternut squash, chicken stock, sage, and thyme to the saucepan.
3 cups butternut squash, 1 cup chicken stock or vegetable stock, 1 tbsp. fresh thyme, 1 tbsp. dried sage
Cover and cook until the butternut squash is soft, about 12 to 15 minutes.
Puree the butternut squash using an immersion blender until smooth. Pour in the coconut milk and pulse again.
1 cup coconut milk
Heat 2 tbsp. of coconut oil in a skillet over medium heat.
4 tbsp. coconut oil
Add zucchini noodles to the pan and stir the zoodles for 3 to 5 minutes or until tender.
1 lb. zucchini
Pour the butternut sauce over the noodles, gently toss, and cook for another two minutes or until warm.
Serve the noodles topped with chopped walnuts.
¼ cup toasted walnuts, Sea salt and freshly ground black pepper