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Home » Recipes » Main Dishes

Squash Noodles w/Pesto and Pomegranate (raw, vegan)

Published: Oct 21, 2021 · Modified: Apr 11, 2022 by Juliette

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A bowl of squash noodles with pesto and pomegranate seeds.

A beautiful butternut squash noodles recipe with rocket pesto sprinkled with pomegranate seeds. Perfect as a lunch or light dinner.

Butternut squash noodles with pesto. this recipe

Butternut squash works really well with something cheesy, like a pesto sauce or an alfredo sauce. It’s pure comfort food.

 

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  • What are squash noodles?
  • Recipe notes.
  • Related recipes
  • Recipe
  • 💬 Comments

What are squash noodles?

They’re simply the equivalent to courgetti made using butternut squash instead of courgette.

Butternut squash is rich in fibre, vitamins including A, C, E, B6, thiamin, niacin, calcium, folate, magnesium and more (source).

Other vegetables good for making spiralised noodles include carrot, beetroot, sweet potato, cucumber, daikon radish and parsnip (although I haven’t tried parsnip yet).

 

Prepared recipe ingredients for making butternut squash noodles.

Recipe notes.

Suppose you don’t have a spiraliser (UK spelling). In that case, you can also make them using a julienne peeler or make flat noodles with a mandolin.

I find that 200g noodles with 2-3 tablespoons of pesto plus 2 tablespoons of pomegranate seeds works well per person. As ever, please play with the amounts and use more to suit your own preference.

This recipe makes more pesto than required. Pop any remaining sauce into a lidded container in the fridge and use it within 2 days to keep the remainder fresh. Alternatively, you can freeze it for use on another occasion. 

Personally, I love to add a squeeze of lemon to mine with a tablespoon or so of water, then use it as a dressing over a mighty kale and mushroom salad.

If you like to make your own vegan parmesan, it takes 5 minutes, and you can find an excellent recipe for this here: raw vegan parmesan.

 

Related recipes

  1. Summer vegetable courgetti.
  2. Courgetti with Tenderstem and Lemon-Chilli Dressing.

Recipe

A bowl of butternut squash noodles with pesto and pomegranate seeds.

Squash noodles w/pesto and pomegranate.

Juliette | Flourishing Kitchen
A beautiful butternut squash noodles recipe with rocket pesto sprinkled with pomegranate seeds. Perfect as an Autumn lunch or light dinner.
5 from 38 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Total Time 15 mins
Course Main Course
Cuisine Mediterranean
Servings 2

Equipment

  • Sharp knife for cutting and peeling.
  • Chopping board.
  • Spiraliser or julienne peeler.
  • Food processor with an s-blade.
  • Spatula.
  • Large bowl.
  • Tablespoon.

Ingredients
  

  • 1 medium butternut squash.
  • 1 medium-large carrot.
  • 4 tablespoons of pomegranate seeds.

Rocket pesto sauce.

  • 20 g / small handful rocket.
  • 40 g / large handful basil.
  • 2 tablespoons of pine nuts.
  • 2 tablespoons nutritional yeast.
  • ½ garlic clove.
  • 100 ml extra virgin olive oil.

Optional.

  • vegan parmesan or nutritional yeast for serving.

Instructions
 

  • Half the butternut squash lengthways. Peel it and remove the seeds. Using a spiraliser or julienne peeler turn the squash and carrot into noodles or ribbons, then place them into a large bowl.
  • To make the pesto, peel, then crush the garlic with a knife and roughly chop. Add the pesto ingredients to a food processor and blend together until evenly combined (roughly 2 minutes). Taste and add a little salt, if it needs it.
  • With the help of a spatula, pour the sauce into a small bowl. Stir some evenly through the noodles 1 tablespoon at a time to your own preference. Sprinkle the dish with pomegranate seeds. Add the garnish as the finishing touch.
  • Optional: Serve with some vegan parmesan or nutritional yeast on the side.

Notes

I love to add a few of the leaves and pine nuts to the dish as a garnish because they look very pretty, so do reserve some for serving if you wish.
Store any leftover pesto sauce in a container (covered) in the refrigerator for up to 3 days or freeze for up to 2 months. Defrost before use.
Keyword Autumn, butternut squash noodles, squash noodles
Tried this recipe?Let us know how it was!

Like this recipe?

I’m off for some tea.

XOXO

Juliette

More Raw Vegan Dinner Recipes

  • Pear and Rocket Salad
  • Raw Veggie Wraps
  • Sprouted Quinoa Summer Salad
  • Broad Bean & Sprouted Quinoa Salad
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  1. Keri says

    October 12, 2022 at 4:32 pm

    5 stars
    This was so fresh and delicious! Thank you for another great recipe.

    Reply
  2. Tayler says

    October 12, 2022 at 4:09 pm

    5 stars
    I've made these noodles several times and my family loves them! The sweet/savory combo is out of this world!

    Reply
  3. Linda says

    October 12, 2022 at 3:34 pm

    5 stars
    I tried this last weekend after picking up butternut squash from the farmer's market! Love, love the arugula pesto. I did toss the squash noodles into a hot pan with some olive oil to warm it through.

    Reply
  4. Gloria says

    October 12, 2022 at 2:36 pm

    5 stars
    All the colours of fall on a plate. We love squash, but I have never made noodles out of it. Looks like it is time to bring out my spiralizer.

    Reply
  5. Freya says

    October 12, 2022 at 7:38 am

    5 stars
    Thank you for this, I’ve been looking for a delicious squash noodle recipe since them in my local supermarket! This was so yummy and felt very virtuous too!

    Reply

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I’m Juliette, welcome to my blog where I share my love for plant based whole foods & raw vegan recipes.

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