Butternut Squash Noodles with Spinach and Mushrooms {Paleo, Vegan}

Who needs all those pasta carbs when you have this recipe for gluten-free butternut squash noodles with spinach and mushrooms. It's Paleo, Whole 30-friendly, and vegan.

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I've talked about how much I love my Spiralizer when I made my first zucchini noodles here.

No, I'm still not getting paid by them, but I am still loving this little contraption that allows me to enjoy a gluten free noodle made from a vegetable. Seeing as it's fall, I wanted to use a seasonal ingredient for these butternut squash noodles with spinach and mushrooms.

The hardest thing about this recipe, which isn't hard at all, is prepping the squash. Once you get into a rhythm though, it's not too bad.

You just need to peel and use the larger, non-seeded end. It pays to be picky when purchasing a butternut since you want a decent, uniform size, big enough to spiralize.

The strands come out in triplicate so you can pull them apart as they come out or they'll loosen up once they cook. They do take a little longer to cook than zucchini, but I thought they were even better. 

The butternut squash noodles hold their shape better and embrace a heartier sauce with bigger toppings.

I mixed in spinach and mushrooms and could have been fine with just a good olive oil drizzle on top, but there's something about squash and brown sage butter that's so irresistible.

It brightens the dish further so use it or not.

And if you're vegan, make the brown butter sauce with Miyoko's fabulous VeganButter.

I hope you embrace fall with these butternut squash noodles with spinach and mushroom in a brown butter sage sauce.

Butternut Squash Noodles with Spinach and Mushrooms {Gluten Free, Dairy Free, Paleo, Vegan Option}

Serves 4

Ingredients

• 1 medium, uniformly shaped butternut squash

• 1 tablespoon coconut oil

• 1 shallot, diced

• 8 ounces of mushrooms

• 1-1/2 cups fresh spinach, or pre-cooked frozen, drained spinach

• Salt and pepper to taste

• 3 tablespoons butter (if vegan, use Miyoko's VeganButter or coconut oil)

• 10 fresh sage leaves

Instructions

1. Chop off the top of the butternut squash, as well as the bulb with seeds and reserve for another use. Peel the rest of the squash until you no longer see green. You should be left with bright orange flesh. Cut in half and being to spiralize until you're left with all noodles. More details on how to spiralize here.

2. Heat the coconut oil and sauté the shallot until translucent. Add the mushrooms and cook until water is released and they begin to brown. Combine the spinach and mix until heated through. Season with salt and pepper to taste.

3. Meanwhile, melt the butter in a separate pan over medium-low heat. When it begins to bubble, add the sage and watch carefully while stirring. After a minute, add the squash noodles to the pan, tossing with tongs so the noodles get coated. Season with salt and pepper and cook until noodles are al dente. Combine mushroom, spinach mixture and serve.

Want more vegetable noodle inspiration? Try one of these.