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
Recipe Card
Keto Butternut Squash Noodles with Mushroom Cream Sauce
Ingredients
- 1 Butternut Squash, peeled and bulbous end removed
- 2 Tablespoons Butter
- 8 Ounces Baby Bell Mushrooms, Sliced
- 3 Sprigs Fresh Thyme
- 1 Cup Heavy Cream
- ½ Cup Chicken Broth
- Kosher salt and black pepper to taste
Method
- Spiralize the butternut squash using the large spaghetti blade. Set aside
- Add the butter to a large skillet (with a lid) over medium heat. Add the sliced mushrooms and the thyme sprigs. Sauté' the mushrooms until soft, about 8 minutes
- Add the cream and the broth to the mushrooms and stir to combine. Add in the butternut squash noodles and cover with a lid. Reduce the heat to low and let simmer until the noodles are soft. Remove thyme sprigs and season with salt a pepper to taste.
Notes
- If you do not have a spiralizer, you can cut the squash into cubes and add to the sauce as in step 3. You can also roast them on a baking sheet at 400F (200C) until tender and golden brown.
- The sauce would also pair nicely with other winter squashes such as spaghetti squash or as a sauce over Brussels sprouts.
- Store the leftovers in the refrigerator in an airtight container for up to 4 days.
Daphne says
This recipe is a total home run! I feared it wouldn’t be very filling and tasteless. It is absolutely the opposite. Full of creamy, warm, savory goodness. The mushrooms give it the filling protein effect. We loved it! Ate the whole pot and licked our bowls clean! Thank You!
AmberAnn says
what kind of spiralizer do you use? do you have a link?
jenniferbanz says
I use the Inspiralizer! It is so much better than the generic ones. https://amzn.to/34OiOYx
Maxine Kaufman-Lacusta says
I love butternut squash and definitely will go try this recipe. But I wouldn't do so if I were following a keto diet, since butternut squash has 12 or 13 gm carbs per 100 g and is heavy...
jenniferbanz says
You are correct. Not all of the recipes on my website are keto.
stacy trevino says
first time I have eaten butternut squash and we loved it......…..will definitely make it again
Karen Prevost says
I just made this & wow my new favourite!!!
I added a little onion & diced peppers otherwise stuck to recipe... topped with grated parmesan! Incredible!
Thank You!
jenniferbanz says
So glad you liked the recipe!