Butternut Squash Noodles with Goat Cheese and Pine Nuts

Top shot of butternut noodles in a white cast iron pan

Butternut Squash Noodles with Goat Cheese and Pine Nuts

This delicious, low carb “pasta” is a great way to make your family eat more veggies. Butternut Squash Noodles with Goat Cheese and Pine Nuts is our favorite recipe with this seasonal vegetable.

Course Main

Cuisine American

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 496kcal

Author Manju

Ingredients

10 oz butternut squash noodles about 2 cups
2 tablespoon olive oil
4-5 shallots chopped
1 roma tomato chopped
1 cup baby greens baby kale, baby spinach, baby arugula or mixed baby greens
½ cup crumbled goat cheese
¼ cup pine nuts

Instructions

Toast the pine nuts in a skillet over low heat, till golden brown all over. Keep tossing them every once in a while to keep them from burning. Remove from pan and keep aside.
Heat the olive oil in a shallow pan. Add the butternut squash noodles and shallots. Sauté well for 2-3 mins, till the noodles become soft and the shallots are translucent.
Add the chopped tomato, salt and pepper. Mix well and sauté for a minute or two.
Add the mixed greens and sauté till they wilt.
Turn off heat, add in the goat cheese and pine nuts and toss well to mix.
Serve warm.

Notes

You can add some garlic with the shallots to add more flavor.
You can use any greens to it. If they are not baby greens, just chop them up a little and add to the dish.
Pine nuts are great as they go really well with the goat cheese. But they can easily be substituted with any other nuts - walnuts and pecans are great options.
Goat cheese makes this noodle dish creamy and rich, but in a pinch, it can be substituted with some feta or parmesan. I would suggest to really stick with the goat cheese if you can.

Nutrition