Butternut Squash Noodles with Brown Butter and Sage, Pumpkin Seed Pesto

These Spiralized Butternut Squash Noodles are tossed with Brown Butter and Sage Pumpkin Seed Pesto. Topped with a sprinkle of pomegranate seeds and Parmesan cheese, this recipe is as much a feast for the eyes as it is for the taste buds. Beautiful and hearty enough to stand alone this elegant meatless feast is a gluten-free, low-carb, nut-free vegetarian wunderkind. 

The secret to making this dish feel like a meal instead of a side is the spiralized “noodles.” Simply peel butternut squash and transform it into gorgeous, golden “fettuccine” using a spiralizer. This awesome Tabletop Spiralizer from Oxo cranks through an entire squash in just a few minutes.

Noodle making is so much fun it piqued the interest of my five-year old, who now wants to spiralize everything (her favorites are apples and zucchini).

Next we make the pesto, which comes together in mere seconds using a Vitamix blender with a short cup attachment.  To give things a distinctive fall flavor, swap in fresh sage leaves instead of basil and pumpkin seeds instead of pine nuts. Parmesan cheese and a drizzle of olive oil bring it all together. 

When you’re ready to eat, this dish cooks up in a matter of minutes, so it’s an ideal choice for a vegetarian weeknight dinner. If you’re planning to serve this as part of a larger holiday meal, the first two steps can easily be done in advance. Simply place the spiralized squash and sage pesto in separate airtight containers in the refrigerator. They should keep nicely for up to 48 hours. 

Just before serving, melt butter in a large sauté pan and add the spiralized squash. Toss gently for about 8 minutes until the noodles begin to soften and the butter is browned, and then add a few generous dollops of pesto. Top each serving with pomegranate seeds, whole pumpkin seeds, a dusting of cinnamon and grated Parmesan cheese.