Spiralized butternut squash noodles with lentils and a creamy mushroom & sage sauce. A comforting but lighter Autumnal dish that is naturally vegan and gluten-free.
I’m often guilty of making out-of-season recipes, such as this rather autumnal-looking dish, featuring spiralized butternut squash, mushrooms, sage and lentils.
It definitely brings to mind a more cosy, autumn dinner scene, rather than a summer evening meal.
However, these ingredients are good all year round and the fact that the noodles are made from spiralized squash adds a lightness and freshness which is perfect for summer.
Butternut Squash Noodles
Have you tried them yet? They make a really fantastic spaghetti alternative and taste gorgeous!
I love courgetti / zoodles, spiralized carrots & cucumbers but this is definitely the most satisfying.
Don’t have a spiralizer? I’ve seen many shops start selling packaged spiralized vegetables now. Including butternut squash (If you’re in the UK, M&S sell them), courgettes, sweet potato and carrots.
And if you’ve been thinking of getting one, I highly recommend this one which is fuss-free to use and easy to clean.
I used the last of my creamy cashew cheese sauce for this recipe but if you don’t have time to make the sauce beforehand, you can make a quick version using almond milk, garlic, nutritional yeast and arrowroot powder or corn starch.
The sauce is mixed with the mushrooms, lentils and sage to create a creamy, cheesy, garlic-y, heavenly topping for these noodles.
This dish is:
- Vegetarian & vegan
- Dairy-free & eggless
- Gluten-free & grain-free
- Low calorie
- High in plant-based protein (13g per serving!)
- Quick-cook (ready in under 10 minutes!)
Vegan Squash Noodles with Creamy Garlic Mushrooms & Lentils
A base of spiralized butternut squash with creamy mushrooms, lentils ans sage. A comforting dish that's healthy, grain-free, low-cal and high protein!
- 1 tbsp olive oil
- 1 medium butternut squash, peeled & spiralized (or 1 pack of prepared butternut noodles)
- Approx 10 white cup mushrooms, peeled and sliced
- 90 g / ½ cup cooked puy lentils*
- Few fresh sage leaves, roughly chopped
For the creamy sauce
- ½ tsp garlic powder or 2 garlic cloves, minced
- 120 ml / ½ cup unsweetened almond milk
- 1 tbsp arrowroot powder or tapioca flour
- 4 tbsp nutritional yeast flakes
- In a large saucepan or wok, heat the olive oil and cook the butternut noodles on medium heat for a couple of minutes until they begin to soften.
- Add the mushrooms, lentils and sage and cook for 5 minutes.
- Make a quick sauce by mixing the almond milk and arrowroot together in a small bowl, then add the mixture and the garlic to the frying pan and stir into the noodles. As it heats, it will begin to thicken. Once thick and creamy, remove from the heat and stir in the nutritional flakes.
- Season with salt and pepper and enjoy!
*Pre-cooked lentils make this dish super easy! You can buy tinned, packaged or make them yourself in advance.
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Nutrition InformationYield 2
Amount Per Serving Calories 241Saturated Fat 1.4gSodium 43.8mgCarbohydrates 24gFiber 5.4gSugar 1.8gProtein 13.5g
Definitely going to try this recipe, it looks delicious.
Thank you, Vicky! I was surprised how much I loved it. Definitely going to be making it a lot more during the Autumn :-)
Kate - gluten free alchemist says
I adore butternut squash spiralised….. this sounds yum!
It’s so good, isn’t it? I’d say it’s the best spiralized veg I’ve tried yet, not sure why it’s not more popular!
Such a lovely recipe, I really need to try this!
Thank you, Petra :-) Let me know if you try it!
Sarah @ Happy + Healthy Taste Buds says
Oh I’m totally guilty too! ;) In fact just yesterday I made & ate an apple cinnamon sweet potato hash that just SCREAMED “fall.” But it was so delicious… :P
Your recipe looks delicious, too! I’m so glad you didn’t wait until November to share this… ;)
Don’t you LOVE the spiralizer? I’m addicted. But I haven’t tried spiralizing butternut squash yet… now I will definitely have to. ;) Thanks!
Thanks Sarah! Haha I am all for apple and cinnamon, anytime of the year ;-)
I’m done a few types of vegetarian noodles but never used butternut squash! This looks absolutely delicious and I would have this any time of year. I love eating seasonally but there are many foods/dishes that I crave, cook, and eat all year round. And creamy sauces and “noodles” are always on the crave list.
PS – love the new look of your site!
Thank you for noticing, Monica! And I’m the same – I always try to eat seasonal but there are certain foods I can’t help but eat all year round