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5.0 from 9 votes

Butternut Squash Noodles With Sausage

Colorful butternut squash noodles are tossed with spaghetti, kale, plant-based Italian sausage, and fresh sage in this quick and comforting dinner recipe. Vegan and easily made gluten-free, this spiralized butternut squash dish is on the table in just 30 minutes!Recipe adapted from Best Butternut Squash Spaghetti.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4 servings
Calories: 430 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 1 large butternut squash neck about 14 oz.
  • 6 ounces dry spaghetti or angel hair pasta
  • 3 links vegan Italian sausage see Note 2
  • 1 Tablespoon olive oil see Note 1
  • 3 cloves garlic, minced
  • 3 Tablespoons chopped fresh sage about 8 large leaves
  • pinch of crushed red pepper flakes, optional
  • sea salt to taste
  • ⅔ cup dry white wine a tart and crisp variety such as Sauvignon Blanc; see Notes
  • 1 bunch kale, chopped thick stems removed
  • ⅓ cup non-dairy milk, plain and unsweetened such as soy or almond
  • 1 Tablespoon stoneground mustard
  • 1½ to 2 ounces Grated vegan parmesan cheese I used Violife

Instructions

    Cup of Yum
  1. Cook the pasta in salted water according to package instructions. Drain in a colander.
  2. If using whole sausage links, crumble into bite-size chunks, and set aside.
  3. Cut through the butternut squash to separate the neck from the lower, round part. We only need the neck of the squash for the spiralizer (save the other part to roast or add to a soup). Peel the neck of the squash and spiralize it on a thin noodle setting. Use kitchen scissors to cut the strands into a length similar to spaghetti.
  4. Preheat a large saute pan over medium heat, and add the oil. Cook the sausage for 4 to 5 minutes or until browned. Add the garlic, sage, red pepper flakes, and a pinch of salt. Stirring, cook for 1 minute.
  5. Add the butternut squash noodles to the pan, and toss to combine. Add the wine, cover, and cook until the squash is just starting to soften, about 3 minutes.
  6. Add the kale and toss to combine. Stir in the milk and mustard and simmer for 2 to 3 minutes. Add about half of the pasta and toss to combine. Add the cheese and remaining pasta and toss again. Taste and adjust seasonings as desired. Serve hot.

Notes

  • Note 1: If you avoid oil, vegetable broth may be used to saute the garlic. And try this oil-free vegan Italian sausage and my vegan Parmesan.
  • Note 2: For gluten-free, go with my homemade tofu sausage or Beyond sausages.
  • Wine: Barnivore.com is a great way to find vegan wines. I also have more in depth info here: white wine pasta sauce
  • Wine: Barnivore.com is a great way to find vegan wines. I also have more in depth info here: white wine pasta sauce
  • Store leftover butternut squash noodles in the refrigerator for up to 5 days. Reheat on the stove or in the microwave. Freezing not recommended.

Nutrition Information

Calories 430kcal (22%) Carbohydrates 37g (12%) Protein 24g (48%) Fat 19g (29%) Saturated Fat 4g (20%) Cholesterol 0mg (0%) Sodium 780mg (33%) Fiber 7g (28%) Sugar 5g (10%) Vitamin A 12446IU (249%) Vitamin C 30mg (33%) Calcium 244mg (24%) Iron 5mg (28%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 430

% Daily Value*

Calories 430kcal 22%
Carbohydrates 37g 12%
Protein 24g 48%
Fat 19g 29%
Saturated Fat 4g 20%
Cholesterol 0mg 0%
Sodium 780mg 33%
Fiber 7g 28%
Sugar 5g 10%
Vitamin A 12446IU 249%
Vitamin C 30mg 33%
Calcium 244mg 24%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.