Zucchini Noodle Spaghetti with Butternut Squash and Sage

Butternut Squash & Sage Spaghetti with Zucchini Noodles — a healthy, flavorful pasta that comes together in about 30 minutes using simple, wholesome ingredients.

Pasta is comfort food for many of us, and that doesn’t mean you have to give up flavor or vegetables. This recipe blends whole wheat spaghetti with spiralized zucchini to cut back on refined carbs while keeping the comforting, familiar texture of real pasta. Zucchini noodles add color, texture and nutrients, and when combined with a creamy butternut squash sauce flavored with sage and nutmeg, the result is a satisfying, family-friendly dish.

I like using whole grain spaghetti for added fiber and a heartier bite, but you can use any pasta you prefer, including gluten-free varieties. The star of the sauce is roasted-simmered butternut squash that purées into a smooth, naturally sweet base. Aromatics like onion, garlic and minced sage build depth, while a pinch of nutmeg enhances the squash’s warm flavor. Because the sauce is vegetable-based and dairy-free, this recipe is naturally vegan and lighter than a cream-based pasta.

Fall is the perfect season for butternut squash, but this recipe works any time you can find good squash or prefer a jarred substitute in a pinch. The method is straightforward: sauté aromatics, simmer squash in broth until tender, purée into a silky sauce, then toss with cooked spaghetti and zucchini noodles for a balanced plate that feels indulgent without being heavy.

Butternut Squash and Sage Spaghetti with Zucchini Noodles

Ingredients

• 2 Tbsp olive oil
• 1 medium onion, chopped into large chunks
• 3 cloves garlic, minced
• 2 lb. butternut squash, peeled and cut into cubes (about 3 cups)
• 1/4 tsp nutmeg
• Salt and pepper, to taste
• 3 sage leaves, minced
• 2 cups vegetable broth
• 8 oz whole wheat spaghetti (or pasta of choice)
• 2 medium zucchini, spiralized

Instructions

1. Heat a large skillet over medium heat and add the olive oil. Sauté the chopped onion and minced garlic until translucent and fragrant, about 3 minutes.
2. Add the cubed butternut squash, nutmeg, salt and pepper. Cover and cook, stirring occasionally, for about 8 minutes to soften the squash slightly. Add the minced sage and cook for an additional minute to release its aroma.
3. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and simmer uncovered for about 20 minutes, until the squash is very tender and the liquid has reduced by about half.
4. While the squash simmers, bring a large pot of salted water to a boil and cook the spaghetti according to package directions. Drain and set aside.
5. When the squash mixture is done, let it cool briefly, then transfer it to a blender or food processor and purée until smooth. If you prefer a thinner sauce, add extra vegetable broth or a splash of water, a little at a time, until you reach the desired consistency.
6. Return the skillet to medium heat and combine the cooked spaghetti, spiralized zucchini, and the butternut squash purée. Toss and cook together for about 2 minutes to warm the zucchini noodles and marry the flavors. Taste and adjust seasoning with additional salt, pepper, or sage if desired.
7. Serve immediately while warm. Garnish with additional sage leaves or freshly cracked black pepper if you like.

Notes & Tips

• To make this dish gluten-free, substitute your favorite gluten-free pasta for the spaghetti.
• If you prefer a nutty finish, stir in a tablespoon of toasted pumpkin seeds or a sprinkle of nutritional yeast before serving.
• Leftovers keep well refrigerated for 2–3 days; reheat gently over low heat and add a splash of broth if the sauce thickens.

Nutrition (per serving)

This butternut squash and sage spaghetti with zucchini noodles is an easy, family-friendly weeknight dinner that’s vegan and dairy-free without sacrificing comfort or flavor. If you make it, consider sharing how it turned out and any personal tweaks you tried.