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Butternut Squash Noodles with Spinach & Cashew Sauce (Vegan, Gluten Free)

  • 5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 9 reviews
  • Author: Delphine Fortin
  • Prep Time: 30 mins
  • Cook Time: 8 mins
  • Total Time: 38 mins
  • Yield: 2 servings 1x
  • Category: Savory
  • Cuisine: Healthy

Vegan, gluten free, and quick to prepare, these butternut squash noodles with a spinach cashew sauce make a healthy and delicious weeknight dinner.

Ingredients

Scale

For the cashew sauce:

  • 1 cup (150g) cashews
  • 1 Tablespoon clove garlic, minced
  • 1 Tablespoon maple syrup
  • 3/4 cup (180 ml) water
  • 1/2 teaspoon salt

For the butter squash noodles:

  • 1 butternut squash, peeled
  • 2 Tablespoons olive oil (or other vegetable oil)
  • 2 cups (450g) baby spinach
  • Salt & pepper to taste

To serve:

  • 2 Tablespoons toasted cashews

Instructions

  1. For the sauce: place cashews in a saute pan and roast for about 5 minutes until toasted. Transfer the cashews to a blender (or food processor), together with minced garlic, maple syrup, water and salt. Blend until very smooth. Add more water if needed.
  2. For the butter squash noodles : Cut off the ends of the butternut squash and cut in half. Load the squash on the spiralizer and spiralize the whole half. You can also use a peeler to peel the squash into long, thin, noodle like, strips.*
  3. Heat the oil in a large skillet over high heat. Add the butternut squash noodles, and toss in the pan for 3-4 minutes with tongs until tender-crisp.
  4. Lower the heat a little and toss in the spinach. Cook for another 2 minutes.
  5. Add half of the cashew sauce, and toss to combine. Add water if the mixture is too sticky. Season generously with salt and pepper, and sprinkle toasted cahews on top.

Notes

* You can also find some butternut squash noodles ready to use in your supermarket.

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https://www.delscookingtwist.com/butternut-squash-noodles-with-spinach-cashew-sauce-vegan-gluten-free/