Butternut Squash Noodles with Pumpkin Sage Sauce #SundaySupper

Move over zoodles, Butternut Squash Noodles have arrived. Add in a rich and savory Pumpkin Sage Sauce, and you have a deliciously fun and tasty vegetarian meal. No meat required!

Home Sweet Homestead: Butternut Squash Noodles

Sunday Supper Tastemakers are celebrating World Vegetarian Day on October 1st by sharing our best vegetable recipes with you! In fact, the whole month of October has been designated as Vegetarian Awareness Month. If you've been wanting to incorporate more veggies in your diet, or actually become a full-fledged vegetarian, then you've come to the right place. You'll find something for everyone at today's party, from appetizers to desserts.

Home Sweet Homestead: Butternut Squash Noodles with Pumpkin Sage Sauce

I'm a grain-free vegetarian most of the time, but I do indulge in the occasional grilled steak or pork chop. Now my husband on the other hand, is a HUGE carnivore. If it doesn't have some kind of meat with it, he doesn't consider it a meal. I've come a long way in encouraging him to eat a more healthy diet with me though, where veggies are the star of the show, and the meat has become the side dish. Like these Butternut Squash Noodles with Pumpkin Sage Sauce. This dish proves that vegetables don't have to be bland or boring.

Home Sweet Homestead: Butternut Squash Noodles with Pumpkin Sauce

Butternut squash and pumpkin doesn't have to be prepared with sugar and spice, and everything nice... (Who remembers that little nursery rhyme?) for it to taste good. Roasted butternut squash noodles, which are plenty sweet enough on their own when roasted, are blanketed in a rich and creamy pumpkin sauce, that's full of savory flavor tinged with the earthy goodness of fresh sage. For a little crunch and protein kick, stir in a sprinkling of pine nuts if you'd like. You'll get a filling and comforting dish, that won't leave you missing the meat at all!

Butternut Squash Noodles with Pumpkin Sage Sauce


For the Pumpkin Sage Sauce
1 tablespoon olive oil
1/2 a yellow onion, chopped (about 3/4 cup)
3 cloves garlic, minced
1 cup pumpkin puree
1 cup vegetable broth
2 sprigs fresh sage leaves
1/4 cup nutritional yeast
1 teaspoon sea salt
Fresh ground black pepper to taste

For the Butternut Squash Noodles
1 large butternut squash, peeled and spiralized
1 tablespoon olive oil
Sea salt and fresh ground black pepper to taste


For the Sauce
Heat oil in a medium skillet over medium heat, and saute the onions and garlic for about 5 minutes, until tender.
Transfer onions and garlic to a blender, and add the pumpkin puree, vegetable broth, sage leaves, nutritional yeast and salt.
Blend until sauce is smooth and creamy. Taste for seasonings and adjust if nessasary. Set aside.

For the Noodles
Preheat oven to 400 degrees.
Line a baking sheet with parchment paper, and spread the butternut squash noodles out on the baking sheet.
Drizzle with olive oil and season with salt and pepper.
Bake for 8-10 minutes, tossing halfway through the cooking time, or until butternut squash is no longer crunchy, but still slightly firm. (Check the noodles after 8 minutes to make sure they don't overcook. They can become mushy within a minute or two).
Transfer noodles to a large mixing bowl. Heat sauce in the same pan you saute'd the onions and garlic in, over medium heat until warmed through. Pour sauce over noodles, and toss gently to coat.

Serves 2 as an entree, or up to 4 if used as a side dish.

Leftovers can be stored in an air-tight container in the refrigerator for up to 3 days.

Notes: *Want to give this dish a little kick? Add 1/8 teaspoon of red pepper flakes to the sauce.

*Looking for a little crunch? Stir in a sprinkling of pine nuts for crunch, as well as a boost of protein.

*If you don't have a spiralizer like mine, you can use a julienne slicer to achieve the same effect.

A big thank you to our event host Susan Pridmore from The Wimpy Vegetarian for hosting today, and our campaign manager Renee Pajestka from Renee's Kitchen Adventures for organizing this event!

Don't leave yet! Take a few moments to browse around and see what everyone else made.


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  1. Such a pretty dish! I love using vegetables as noodles, and that sauce sounds awesome. Great tips to add nuts or red pepper.

    1. Thank you, I love veggies noodles too, can't get enough of them. :)

  2. What an incredible meal!!

  3. A great dish to welcome fall!

  4. Now I'm inspired to purchase a spiralizer. Your squash zoodles with the pumpkin sage sauce look oh so inviting! Many in my family are vegetarian so this would be a perfect meal to serve =)

  5. Yum....the perfect Fall dish. I love the sage scented sauce.

    1. Oh, the sage sauce is what made this dish!

  6. I love that you roast the spiralized squash. I got a spiralizier attachment for my kitchen aid and need to start playing with it. I'm going to give this recipe a try.

    1. I highly encourage you to try veggie noodles, they are addictive!

  7. I love sage, that sauce sounds wonderful! Nettie

    1. I had never thought to make a sage sauce before, but it is awesome!

  8. Yum, Yum and Yum again. I think this recipe sounds so good. I do have a spiralizer and love to use it. I think it is fun and makes vegetables more appealing.

    1. Yes it does. I've always ate a lot of vegetables, but since I started spiralizing them, they are the star of my meals now. Can you tell I'm a little addicted? :)

  9. I love, love, love this recipe! Pumpkin & butternut are my fall favorites. I've spiralized Sweet Potatoes but have never thought of butternut noodles. This is genius!!!

    1. I get a little crazy and try to spiralize everything! My husband has got to the point where when I get ready to make dinner he says, "No, you can't spiralize that". lol

  10. Pumpkin and sage are two of my favorite flavors. Can't wait to try this recipe combo.

    1. It's not something you would normally pair, but it totally works.

  11. I really need to get a spiralizer! I feel like I am missing out on so many wonderful recipes. Yours looks divine!

    1. I highly recommend getting one! They are fairly cheap now.

  12. Yummy! I love pumpkin and sage together. I will definitely be trying this.

  13. I can use my spiralizer with butternut squash?? Awesome! We eat Paleo here, so yes to meat but no grains. Will definitely have to try that with one of the squashes we have from our local farm CSA - thanks for the inspiration!


    Book By Book

  14. Hi April,
    Your Butternut Squash Noodles with Pumpkin Sauce look fabulous, I will be making this recipe!Hope you are having a great day and thanks so much for sharing with Full Plate Thursday.
    Miz Helen

  15. Hi, April,
    I grew up in the Hoosier state and have eaten lots of locally grown squash and pumpkins over the years, but never like this! Thanks for sharing at the Healthy Living Link Party. I'll be featuring your recipe this week!
    Blessings, Leigh

  16. This is my kind of recipe...it sounds so delicious and healthy! Thanks so much for sharing with us at Share The Wealth Sunday!


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