This spiralized bowl of butternut squash pasta is creamy, cheesy, and so mouth-watering! With a gorgonzola cream sauce, dried cranberries, and toasted pine nuts, this is a simple yet dreamy bowl of noodles that you’ll be making all winter!

With the release of the 21 Day Vegetarian Reset drawing closer, we’re slowly easing into full on veggie mode in the form of some spiralized butternut pasta today!  Have you gotten into the amazing world of spiralizing yet? If not, you’re missing out. You can basically transform any vegetable into noodles, which saves you a ton of calories and actually has a lot more flavor. The tried and true spiralizing veggie is, of course, zucchini (which goes great in avocado pesto sauce), but did you know you can also spiralize butternut squash? It’s slightly sweet and ultra-filling and it’s bound to be your newest food obsession.

This dish has some seriously tasty components…let’s talk about them. First there are the noodles, which take your love of butternut squash to a whole new level (I use the Inspiralizer to cut through that tough butternut). There’s the decadent gorgonzola cream sauce, which is made even better by the fact that it contains just two ingredients. There are toasted pine nuts and dried cranberries, little flavor/texture bombs. And finally, the fried sage, the herb of the season. Bring it all together and you have a quick (i’m talking less than 30 minutes) meal that’s loaded with plant-power.

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Butternut Squash Pasta with Gorgonzola Cream Sauce

This spiralized bowl of butternut squash pasta is creamy, cheesy, and so mouth-watering! With a gorgonzola cream sauce, dried cranberries, and toasted pine nuts, this is a simple yet dreamy bowl of noodles that you’ll be making all winter!

Course Main Dishes, Pastas, Side Dishes

Diet Gluten-Free, Low Carb, Vegetarian

Occasion Christmas, Thanksgiving

Time 30 minutes or less

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 4 small servings

Calories 267 kcal

Author Live Eat Learn

Ingredients

• 1 medium butternut squash
• 2 Tbsp pine nuts 7 g
• 2 Tbsp olive oil 30 mL, divided
• 8 sage leaves
• 4 oz gorgonzola cheese 113 g
• ¼ cup heavy cream 60 mL
• ½ cup dried cranberries 60 g

Instructions

1. Prepare butternut by cutting it in half (widthwise), cutting off the top and bottom, then peeling the skin. Spiralize into spaghetti-sized noodles, or simply chop into cubes.
2. In a large sauté pan, toast pine nuts over medium/high heat until lightly browned, 3 to 5 minutes. Remove from pan and set aside.
3. Add 1 Tbsp oil to the large sauté pan (still over medium/high heat). Heat oil then add sage leaves (they should immediately start bubbling, if not, heat oil more). Fry sage until lightly browned, 1 to 2 minutes. Remove from oil and set on a paper towel.
4. Add remaining 1 Tbsp of oil to the large sauté pan over medium heat. Add butternut noodles and cook until they’re tender (7 to 10 minutes). Alternatively, toss them with oil and roast in the oven at 425 degrees F for 10 minutes. (Roasting keeps them nicer looking, sautéing is faster)
5. In a small saucepan, heat gorgonzola and cream until warm, whisking to evenly combine.
6. Add cream sauce, pine nuts, and cranberries to the saucepan with the noodles and gently toss to combine. Serve warm, topped with crushed sage leaves.

Nutrition Facts

Butternut Squash Pasta with Gorgonzola Cream Sauce

Amount Per Serving (1 serving)

Calories 267 Calories from Fat 187

% Daily Value*

Total Fat 20.8g 32%

Cholesterol 37mg 12%

Sodium 362mg 15%

Total Carbohydrates 16.1g 5%

Dietary Fiber 3.6g 14%

Protein 8g 16%

* Percent Daily Values are based on a 2000 calorie diet.

Helpful products for this Butternut Squash Pasta

This recipe was originally published on Amanda’s Cookin’, where I’m a contributor. This post contains affiliate links, which means if you buy something from that link I may earn a commission, at no extra cost to you. Thanks for supporting Live Eat Learn and for making this Butternut Squash Pasta possible!