Butternut Squash Noodles with Asparagus & Pesto

by | Updated: April 3rd, 2017

This recipe presents butternut squash re-imagined with a touch of spring! Formed into noodles and combined with crispy green asparagus, the only thing that can make this dish better is a spoonful of cool pesto (so we included that, too!). For this recipe, choose a butternut squash with a straight, evenly shaped long end and a smaller bulbous part, which is where the seeds are. Toss noodles with garlic and slivered sun-dried tomato for a light meal that will make your family say “YUM!”

Butternut Squash Noodles with Asparagus, Sun-Dried Tomatoes & Pesto | Vitacost.com/Blog

Serves 4-6


3 lbs. butternut squash
1-1/2 cup vegetable stock
2 Tbsp. coconut oil or avocado oil
1 leek, trimmed & thinly sliced
1 lb. asparagus, trimmed and cut into 1” pieces
1 tsp. natural salt
1 tsp. granulated garlic
1/3 cup sun-dried tomatoes, drained & thinly sliced into strips
1/4-1/2 cup pesto


  1. Preheat oven to 350 degrees F.
  2. Trim stem end and bulbous end off butternut squash (save bulbous end for future use). Peel skin off the long cylindrical part of butternut squash.
  3. Using a spiralizer, process peeled end of squash into noodle shape and place on large baking pan.
  4. Pour 1 cup vegetable stock over squash and bake for 20-25 minutes until squash is tender-crisp. Remove from oven and set aside.
  5. Heat a large sauté pan over medium heat; add oil, leeks (white parts only) and asparagus and sauté for a few minutes. Season with salt and garlic. Pour on remaining vegetable stock. Cover and steam for 3-4 minutes until vegetables are tender-crisp.
  6. Add sun-dried tomatoes, pesto and reserved butternut squash noodles to sauté pan; toss to combine.
  7. Add additional seasonings to taste.
  8. To serve, distribute butternut squash noodles evenly in bowls with an additional dollop of pesto on top.

Tip from the chef: For this dish, I prefer using a spiralizer that forms fettuccine-shaped noodles for this dish.