This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Doing so allows me to create more unique content and recipes for you.
Are you still looking for low carb and keto squash recipes? Give this Keto Maple Roasted Butternut Squash and Brussels Sprouts or Quick Curried Squash Soup a try!
Join my newsletter and never miss a recipe!
MORE KETO & LOW CARB SQUASH RECIPES
Low Carb Brown Sugar Chile Acorn Squash | Sheet Pan Roasted Fall Vegetables
I don't know about you, but my mind has been wandering to all things holiday lately.
Butternut squash is one of our faves. We love it roasted in this Sheet Pan Roasted Vegetables, which is another great holiday side BTW, and also in this Quick Curried Squash Soup.
INGREDIENTS NEEDED FOR THESE BUTTERNUT SQUASH NOODLES
- Butternut squash
- Olive oil
- Unsalted butter
- Parmesan cheese
- Fresh flat-leaf parsley
To make the squash noodles, peel the neck part of the butternut squash and trim the top off.
FAQ ABOUT BUTTERNUT SQUASH NOODLES
MORE GREAT PASTA LOW CARB ALTERNATIVE RECIPES
- Lemon Garlic Zucchini Noodles
- Low Carb Chicken Ramen
- The BEST Keto Lasagna
- Pesto Zucchini Lasagna
- Roasted Balsamic Beet Noodles
- Butternut Squash Noodles with Mushroom Cream Sauce
Butternut Squash Noodles with Brown Butter and Parmesan
- 4 cups (2 10-inch squash) butternut squash noodles
- 2 tablespoons olive oil
- pink salt
- cracked black pepper
- 1 stick unsalted butter sliced into tablespoons
- 1/4 to 1/2 cup Parmesan cheese (depending on taste) grated
- Fresh chopped flat-leaf parsley
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
- Toss the squash noodles with the olive oil and salt and pepper and spread out on the baking sheet.
- Roast the noodles for 7 to 10 minutes, or until they soften.
- Meanwhile, in a small saucepot, heat the butter over medium heat until it melts. It will begin to foam a bit and that is good. That is your signal to start the work.
- Now whisk whisk whisk and whisk some more. You want to keep that butter moving. It will go from light, to lemony yellow, to brown. Once this happens, and you will smell that lovely nutty smell. You are done. Remove it from the heat and pour it into a cool container to stop the cooking process.
- You can strain the butter to remove and little bits but we like the flavor so I keep them in. Toss your squash pasta in the browned butter, pile it on a plate, top with Parmesan cheese and chopped parsley.
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Leave a Reply