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!

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 butternut squash 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.

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!

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Course: Main Dishes, Pastas, Side Dishes

Cuisine: American, Italian

Keyword: butternut squash noodles, butternut squash pasta

Diet: Gluten-Free, Low Carb, Vegetarian

Occasion: Christmas, Thanksgiving

Time: 30 minutes or less, 45 minutes or less

Prep: 15 mins

Cook: 15 mins

Total: 30 mins

Servings: 4 small servings

Calories: 267kcal

Author: Sarah Bond

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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

• 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.
• 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.
• 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.
• 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)
• In a small saucepan, heat gorgonzola and cream until warm, whisking to evenly combine.
• 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

Serving: 1serving | Calories: 267kcal | Carbohydrates: 16.1g | Protein: 8g | Fat: 20.8g | Cholesterol: 37mg | Sodium: 362mg | Fiber: 3.6g

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This recipe was originally published on Amanda’s Cookin’, where I’m a contributor.