Butternut Squash Bucatini With Walnut Pesto & Sage Brown Butter

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Rethink pasta night.

If you love pasta, but hate the empty calories, carbs, and—*gasp*—gluten, this recipe for Butternut Squash Bucatini (aka thick-cut butternut squash noodles) is about to rock your face off.

Feel free to love me forever and ever.

Butternut squash is a phenomenal base for any spiralized noodle dish. It’s versatile, dense, and low on water (unlike zucchini, which gets soggy and goopy because it’s >90% water), which helps it stay al dente when you cook it. Plus it’s gushing with important nutrients, including fiber, vitamin A, potassium, vitamin E, and beta-carotene.

For the butternut bucatini you can go one-of-two prep routes, depending on how lean you’re trying to keep it:

  • Uber-Lean: Pair it with my dairy-free walnut pesto, sautéed kale, and crushed walnuts. This version is gluten-free, dairy-free, and vegan.
  • Decadent AF: If you want to ball out and make this completely decadent and gourmand, incorporate the sage brown butter sauce and full-fat ricotta cheese.

Full disclosure: the stacked version is oh-so-worth-it.

Like with my sweet potato bagels and a bunch of my go-to recipes, you’ll need a spiralizer. I use & reco the Paderno Spiralizer, which has a thick-cut “bucatini” attachment (~$40, Amazon).

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Recipe: Butternut Squash Bucatini With Walnut Pesto & Sage Brown Butter

AuthorBRYAN DISANTOCategory, , DifficultyIntermediate

Yields1 Serving
Prep Time15 minsCook Time15 minsTotal Time30 mins

INGREDIENTS:

Butternut Squash Bucatini & Brown Butter Sauce
 1 butternut squash
 4 tbsp grass-fed butter
 ¼ cup sage
Walnut Pesto
 2 cups basil
  cup extra virgin olive oil
 ½ cup walnuts
 2 cloves garlic
 1 squeeze lemon juice
 salt & pepper
Accoutrements
 1 bunch kale
 ricotta cheese (whole milk)

 

HOW-TO:

Walnut Basil Pesto
1

Add basil, walnuts, garlic, and olive oil to a food processor. Add a squeeze of lemon juice and a few pinches of salt and pepper. Process until smooth and creamy (you can also use a blender or make it by hand). Set aside.
 

Sage Brown Butter
2

Add butter to a LIGHT COLORED saucepan over low heat. Cook and continuously stir until the butter begins to turn brown (~5 minutes, it should start to smell nutty). Pay CLOSE attention to this, it's precise and burns very easily.

3

Once it begins to brown, add fresh sage and take pan off the heat. Add a few pinches of a salt. Set aside.
 

Sautéed Kale
4

Sauté kale in a saucepan with olive oil over medium heat. Season with salt, pepper, and a little lemon zest. Cook ~5 minutes until wilted. Set aside.
  

Butternut Squash Bucatini
5

Cut off the base of a butternut squash and peel skin. Choose a thick attachment for your spiralizer and spiralize into noodles.

6

Sauté noodles in olive oil on medium-high heat for about 5 minutes, or until they start to soften and caramelize. Season with salt and pepper. Don't overcook or they'll get soggy.

7

Pour brown butter sauce over noodles and combine thoroughly. Cook ~1 minute and remove from heat. Skip this step if you're not using brown butter.

8

Assemble your plate. Add walnut pesto, butternut bucatini, sautéed kale, chopped walnuts, and fresh ricotta (if you want it). Enjoy!

 

Ingredients

Butternut Squash Bucatini & Brown Butter Sauce
 1 butternut squash
 4 tbsp grass-fed butter
 ¼ cup sage
Walnut Pesto
 2 cups basil
  cup extra virgin olive oil
 ½ cup walnuts
 2 cloves garlic
 1 squeeze lemon juice
 salt & pepper
Accoutrements
 1 bunch kale
 ricotta cheese (whole milk)

Directions

Walnut Basil Pesto
1

Add basil, walnuts, garlic, and olive oil to a food processor. Add a squeeze of lemon juice and a few pinches of salt and pepper. Process until smooth and creamy (you can also use a blender or make it by hand). Set aside.
 

Sage Brown Butter
2

Add butter to a LIGHT COLORED saucepan over low heat. Cook and continuously stir until the butter begins to turn brown (~5 minutes, it should start to smell nutty). Pay CLOSE attention to this, it's precise and burns very easily.

3

Once it begins to brown, add fresh sage and take pan off the heat. Add a few pinches of a salt. Set aside.
 

Sautéed Kale
4

Sauté kale in a saucepan with olive oil over medium heat. Season with salt, pepper, and a little lemon zest. Cook ~5 minutes until wilted. Set aside.
  

Butternut Squash Bucatini
5

Cut off the base of a butternut squash and peel skin. Choose a thick attachment for your spiralizer and spiralize into noodles.

6

Sauté noodles in olive oil on medium-high heat for about 5 minutes, or until they start to soften and caramelize. Season with salt and pepper. Don't overcook or they'll get soggy.

7

Pour brown butter sauce over noodles and combine thoroughly. Cook ~1 minute and remove from heat. Skip this step if you're not using brown butter.

8

Assemble your plate. Add walnut pesto, butternut bucatini, sautéed kale, chopped walnuts, and fresh ricotta (if you want it). Enjoy!

Butternut Squash Bucatini With Walnut Pesto & Sage Brown Butter
BRYAN DISANTO

Founder of LeanItUP.com, Chef, Entrepreneur, CPT, CSN

Hi I'm BRYAN DISANTO! I'm the Founder & Editor-in-Chief of LEANITUP.COM, a CPT & CSN, digital entrepreneur, and Chef trained at Le Cordon Bleu (Paris).

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BRYAN DISANTO is the Founder & Editor-in-Chief of LeanItUP.com, a CPT & CSN, digital entrepreneur, and Chef trained at Le Cordon Bleu (Paris).

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