Butternut Squash Spaghetti with Creamy Almond Butter Sauce

November 27th, 2012

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Hope everyone had a great Thanksgiving.
I always crave for light meals after the holiday, do you feel the same? There were many amazing dishes on our Thanksgiving table, but all I can think about now is simple, clean food like these butternut squash noodles.

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I’ve always had a weakness for raw butternut squash, snacking on it when preparing it for roasting. It becomes even more delicious when thinly sliced with a spiralizer into a sort of spaghetti. I also love the tartness of fresh cranberries that are widely available this time of year, but of course you can use dried ones instead. The creamy almond butter sauce brings everything together and adds some nice winter spices.
Thanks so much for all your comments and support about the book. We couldn’t have done it without you.

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Butternut Spaghetti
(serves 4-6)
1/4 medium butternut squash
1 apple – peeled, cored and sliced into a matchstick shape
two handfuls shredded Swiss chard or other greens of choice
1/2 cup fresh cranberries

Almond Butter Sauce
1/2 cup almond butter
3/4 cup purified water
juice and zest of 1 lemon
1/2 tablespoon chopped fresh ginger
1 tablespoon honey
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon ground nutmeg
seeds of 1 cardamom pod
1/4 teaspoon hot pepper flakes

Peel and seed the butternut squash. Using a spiral slicer, cut it into spaghetti noodles. In a bowl, combine it with apple slices, greens and cranberries. In a blender, combine all of the sauce ingredients until smooth. Add to spaghetti, toss to coat and serve.

Tags: almond butter, butternut squash, cranberries, mains, pasta, recipe, salad

  • This looks so delicious! And absolutely beautiful! I will be making this very soon!

  • sinead says:

    Wow. How big are the butternut squashes over there?! Does 1/4 squash really make 4 servings?

  • This looks delicious. I also love to munch on raw butternut squash when I prepare it for roasting! You should try juicing it too its delicious kinda like carrot juice.

  • Oh gosh, this looks like a flavour explosion! I have yet to try raw butternut squash but so tempted after seeing this. :)

  • Anonymous says:

    I made this yesterday and it was so good, even without honey in the sauce. Thanks for another great recipe!

  • Lalanii says:

    I am definitely making this, it looks sooooo frikkin yummy, thanks sooo much for sharing.

  • Tanya says:

    Love it!

  • Kelsey says:

    I love the flavors here!

  • Loretta E. says:

    I’m so intrigued! I’m planning on getting a spiralizer soon, so I’m pinning this for later.

  • Elenore says:

    Oh dear! Looks too good to be true this one!

  • marla says:

    Beautiful recipe!

  • Anonymous says:

    I assume you cook the squash first? This sounds delicious!!

  • I’m so accustomed to savory spaghetti that I was really unsure about this at first. After reading the ingredients, this sweet spaghetti sounds AMAZING! I can’t wait to try a new take on one of my all-time favorite dishes–thanks for the recipe!

  • Diana says:

    you dont cook the squash , this is a raw recipe

  • […] also learned that butternut squash can be eaten raw! I made Butternut Squash with Cream Sauce using the Spiralizer. It’s a very fall dish that includes apples and cranberries, slightly […]

  • […] This creamy butternut squash ‘spaghetti’ with almond butter sauce. […]


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