This vegetable spiralizer turns a butternut squash into vibrant, paleo-friendly pasta in just seconds. In addition to the stunning color, butternut squash noodles offer a sturdier alternative to the ubiquitous zucchini noodles. The starchier, sweeter texture holds up to heavier pasta sauces, but works just as well with this light cream sauce.
This is one of the few recipes on Empowered Sustenance which demands dairy. I began this blog four years ago, when I had just started a strict elimination diet and healing protocol called GAPS. Now, years later, I’ve been able to introduce many foods which I once couldn’t enjoy without symptoms. This includes goat cheese, as well as nuts and seeds. Interestingly, it was when I had peacefully and contentedly settled into my dietary restrictions that my body tolerated food re-introductions.
If you do not consume goat cheese, feel free to leave it out and toss the noodles with a dollop of coconut cream, coconut butter, or ghee. It won’t have the same creamy texture, but it will be delicious all the same.
Kale adds color and a lovely heartiness to compliment the bold smoked paprika. Fresh thyme takes the ingredient count over five, but is well worth it! It brightens up the plate and emphasizes the rich goat cheese.
- 1 medium butternut squash and a vegetable spiralizer to make the noodles
- 1 small bunch kale
- 1 Tbs. ghee or coconut oil
- 4 oz chévre (soft goat cheese, see Notes below)
- Salt and pepper, to taste
- Smoked paprika (optional I guess, but I wouldn't recommend skipping it!)
- Fresh thyme, optional, for garnish
- Preferably, choose a squash with a large stem end as this is the part you will spiralize. The cavity with the seeds can not be made into noodles. Set that aside for another use. Peel the squash and spiralize it into noodles.
- Prepare the kale: remove the stem and then chop it finely. Saute it for 6-8 minutes, stirring occasionally, in the ghee or coconut oil.
- Meanwhile, bring a pot of water to a boil. Once boiling, add the butternut noodles. Cook for about 3 minutes, until tender but still firm. Drain.
- Mix the chevre into the kale and stir to create a creamy sauce. Add in the butternut noodles with salt and pepper to taste. Stir gently, to coat.
- Divide between plates and dust lightly with smoked paprika. Add a pinch of fresh thyme to finish.