I’m starting to love butternut squash noodles. This sweet, warm, nutty winter squash is a surprisingly great alternative for regular pasta or even other veggie noodles. (Unlike zucchini, you don’t have to worry about these becoming watery and thinning out your sauce.) You should be able to find these easily in the produce section of a major grocery store.
Especially during colder nights, these noodles become a delicious vessel for a hearty cream sauce. You can serve these with your favorite Alfredo recipe, but I love tossing these noodles in a goat cheese sauce. The goat cheese provides a light tanginess and incredible depth of flavor to the dish. It’s hearty without being overly rich, and it’s perfect for a fall weeknight dinner!
Butternut Squash Noodles in Goat Cheese Cream Sauce
1 lb butternut squash noodles
1 TBSP oil
2 TBSP butter
2 cloves garlic, minced
1 1/2 tsp Italian seasonings
1/4 tsp crushed red pepper flakes, or to taste
1 cup half-and-half
10 oz chèvre goat cheese
3/4 cup grated Parmesan cheese
Salt and freshly ground black pepper to taste
Toss the butternut squash noodles and oil in a large sauté pan on medium heat, and toss and cook until the noodles are tender. Set aside.
Put a saucepan over medium heat, and melt the butter in it. Once hot, add the garlic, Italian seasonings, and red pepper flakes; cook and stir until fragrant, about 30-45 seconds. Pour in the half-and-half, and bring the mixture up to a simmer. Add in the goat cheese and Parmesan, whisking until smooth. Salt and pepper the sauce to taste, then toss the noodles in the sauce. Serve hot.
Serves about 4.