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–+ servings

Best Roasted Butternut Squash Noodles

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Tender, caramelized butternut squash noodles roasted at high heat in just 32 minutes. A simple sheet-pan method creates golden edges while keeping each strand fork-tender, finished with parmesan and fresh parsley for a light yet satisfying dish.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 3/4 butternut squash spiralized
  • 1 clove garlic minced, optional
  • 2 tbsp butter or olive oil
  • 1 tsp kosher salt
  • 1/2 tsp ground black pepper
  • fresh parsley chopped, for garnish
  • parmesan cheese freshly shredded, for topping

Equipment

  • Large baking sheet
  • Spiralizer

Method
 

  1. Preheat the oven to 425°F (220°C). Arrange the spiralized butternut squash noodles in a single even layer on a large baking sheet. If using, add the minced garlic, then either dot with butter or drizzle with olive oil. Sprinkle with kosher salt and ground black pepper, then toss thoroughly to coat all the noodles.
  2. Roast in the preheated oven for 10–15 minutes, tossing the noodles at the midpoint to redistribute the garlic and fat evenly. Continue roasting until the noodles become fork-tender with golden caramelized spots. If you prefer them softer, roast an additional 2–3 minutes.
  3. Transfer the roasted butternut squash noodles to a serving dish. Top generously with freshly shredded parmesan cheese and a sprinkle of chopped parsley. Serve immediately while warm.

Notes

Spread the noodles in a true single layer without overlapping — crowding the pan traps steam and leads to soggy strands instead of golden, caramelized edges. Tossing halfway through is important to prevent the garlic from scorching and to ensure even browning. Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently in a skillet with a little olive oil over medium heat, or on a baking sheet at 350°F for 5–7 minutes. Freezing is not recommended, as the high water content in butternut squash results in a watery texture once thawed. For a vegan version, swap the butter for olive oil and replace the parmesan with nutritional yeast or toasted pine nuts with a squeeze of lemon.

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