Butternut Squash Pasta with Cheesy Cream Sauce

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

Butternut Squash Pasta with Cheesy Cream Sauce

Have you gotten into the amazing world of spiralizing yet? If not, you’re really 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.

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To make this Butternut Squash Pasta You’ll Need:

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

Kitchen Tools you May Find Useful

• Vegetable Spiralizer (I love the Inspiralizer)
• Large saute pan
• Small saucepan
• Chef knife

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.There’s the 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 (but that the whole family is going to love!)

Butternut Squash Pasta with Cheesy Cream Sauce

This spiralized bowl of cozy butternut squash noodles is creamy, cheese, and so delicious! 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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Servings: 2 to 4

25 minutes mins

Author: Amanda Davis

Ingredients

• ▢ 1 medium butternut squash
• ▢ 2 Tbsp pine nuts
• ▢ 2 Tbsp olive oil divided
• ▢ 8 sage leaves
• ▢ 4 oz gorgonzola cheese
• ▢ ¼ cup heavy cream
• ▢ ½ cup dried cranberries

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 saute 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 saute 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 saute 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.
• 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.

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