Butternut Squash Sesame Noodles

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In full disclosure I recipe tested this with 3 different noodles and they were all incredible but I have to admit the butternut squash noodles photographed the best and tasted the best leftover. If you do not have access to a spiralizer or to already spiralized butternut squash, you can easily use spaghetti squash in its place. This recipe is vegan, dairy free, nut free, paleo, keto, low carb and grain free but more importantly it has ALL the satisfying flavors and textures.


3-4 cups spiralized butternutt squash (raw)

1.5 tbsp sesame seed oil

1/3 cup tahini

2 tsp minced ginger

1 tbsp coconut aminos

1 tsp rice vinegar or sriracha if you prefer it spicy

1 tsp honey

1 garlic clove, minced

3 green onions, bottom half diced but save the tops for garnish

1 pinch of sea salt or to taste

1/2 cucumber, sliced or diced to your preference

1 tbsp sesame seeds for garnish


Begin by making you tahini sauce to stir into your noodles. Whisk together your tahini, 1 tbsp sesame seed oil, honey, coconut aminos, grated ginger, vinegar or sriracha and salt to taste in small ramekin. Keep in mind the mixture might begin to clump up but don’t worry it will still mix well with your butternut squash noodles!

Next start by heating up 1/2 tbsp of sesame seed oil with your diced green onion and garlic in large skillet over medium heat. Cook until translucent. Next add in your spiralized butternut squash noodles into the heated pan and saute until tender. I prefer mine slight more al dente and will cook for only 3-5 minutes. Remove from heat but keep your butternut squash noodles in your heated pan. Pour or spoon your tahini mixture on top of your noodles and using tongs or a fork; work to incorporate all the noodles with the sauce. Taste for additional salt or spice needed. Place into bowls and top with sliced cucumber, sliced green scallions and sesame seeds and enjoy! Option to enjoy with my Paleo Orange Sesame Chicken.

Lindsay Reno