Keto Butternut Squash Noodles with Mushroom Cream Sauce

This easy keto butternut squash recipe is a perfect fall side dish and a delicious alternative to spaghetti. I give step by step instructions for how to make the noodles. I also give instructions if you want to use butternut squash cubes.

I have been all about zucchini noodles since I started eating low carb, but these Butternut Squash Noodles are my new favorite.  They do not get watery or mushy and they feel a lot more like spaghetti to me.  They also have a great flavor! 

If you do not have a way to make your butternut squash into noodles, you can easily cut the squash into cubes and the dish will be just as delicious. The mushroom cream sauce uses simple ingredients and the rich sauce pairs perfectly with the sweet flavor of the butternut squash.

Ingredients needed

Butternut squash, peeled and bulbous end removed - the bulbous end can be saved for another recipe such as keto butternut squash soup.

2 Tablespoons unsalted butter - you could also use olive oil, avocado oil, or coconut oil.

8 Ounces Baby Bell Mushrooms, Sliced - the mushrooms are optional if you are not a fan.

3 Sprigs Fresh Thyme - if you're not a thyme fan, you can also use fresh sage.

1 Cup Heavy Cream - for a dairy free option you can use coconut milk or coconut cream.

½ Cup Chicken Broth - for a vegetarian option you can use vegetable broth.

How to make this keto butternut squash recipe

To get started with the noodles, we have to first prep our butternut squash.  This involves cutting off the stem end, and then peeling the squash with a vegetable peeler.  The round bulbous end is not easily spiralized, so we are going to remove it and save it for another recipe.

Now we take the long end that we just cut off and load it into the spiralizer.  I chose the blade that makes thick spaghetti noodles.

Alternatively you can cut the butternut squash into 1 inch cubes.

Once we get the butternut squash noodles all made, set them aside while we make the sauce.

For the Mushroom Cream Sauce, I first sautéed the sliced mushrooms in butter.  I added some thyme sprigs and seasoned the mushrooms with salt and pepper.

I then added in the cream and the chicken broth.

How to cook butternut squash

To cook the butternut squash noodles, I added them to the mushroom cream sauce and covered the pan with a lid to let them soften.

You can do the same with the butternut squash cubes. You can also roast them on a baking sheet lined with parchment paper at 400F (200C) until tender and golden brown.

Now it's time to check for seasoning and serve! This keto butternut squash recipe would be great served with parmesan cheese sprinkled on top and a piece of chicken or a nice steak. At 10 grams of net carbs, this is an easy recipe for the holiday season with less carbs than other more starchy vegetables.

More delicious side dishes:

• Sweet Potatoes in the air Fryer
• Roasted Acorn Squash with Brown Sugar
• Roasted Butternut Squash recipe with Brown Butter Walnuts
• Butternut squash soup with ground beef