Butternut Squash Noodles with Spinach and Mushrooms {Gluten Free}

Who needs all those pasta carbs when you have this recipe for gluten-free butternut squash noodles with spinach and mushrooms. It's paleo, Whole 30-friendly, and vegan.

I may receive commissions from purchases made through links in this article. Full Disclosure.

butternut squash noodles with spinach and mushrooms

I've talked about how excited I am about my new Spiralizer when I made my first zucchini noodles here.

No, I'm still not getting paid by them, but I am still loving this little contraption that allows me to enjoy a gluten free noodle made from a vegetable. Seeing as it's fall, I couldn't wait to take a butternut squash for a spin.

The hardest thing about this recipe, which isn't hard at all, is prepping the squash. Once you get into a rhythm though, it's not too bad.

You just need to peel and use the larger, non-seeded end. It pays to be picky when purchasing a butternut since you want a decent, uniform size, big enough to spiralize.

The strands come out in triplicate so you can pull them apart as they come out or they'll loosen up once they cook. They do take a little longer to cook than zucchini, but I thought they were even better. 

They hold their shape better and embrace a heartier sauce with bigger toppings.

I mixed in spinach and mushrooms and could have been fine with just a good olive oil drizzle on top, but there's something about squash and brown sage butter that's so irresistible.

Butternut Squash Noodles with Spinach and Mushrooms {Gluten Free}

It brightens the dish further so use it or not.

And if you're vegan, make the brown butter sauce with Miyoko's fabulous VeganButter.

Butternut Squash Noodles with Spinach and Mushrooms {Gluten Free, Dairy Free, Paleo, Vegan Option}

Serves 4


  • 1 medium, uniformly shaped butternut squash
  • 1 tablespoon coconut oil
  • 1 shallot, diced
  • 8 ounces of mushrooms
  • 1-1/2 cups fresh spinach, or pre-cooked frozen, drained spinach
  • Salt and pepper to taste
  • 3 tablespoons butter (if vegan, use Miyoko's VeganButter or coconut oil)
  • 10 fresh sage leaves


  1. Chop off the top of the butternut squash, as well as the bulb with seeds and reserve for another use. Peel the rest of the squash until you no longer see green. You should be left with bright orange flesh. Cut in half and being to spiralize until you're left with all noodles. More details on how to spiralize here.
  2. Heat the coconut oil and sauté the shallot until translucent. Add the mushrooms and cook until water is released and they begin to brown. Combine the spinach and mix until heated through. Season with salt and pepper to taste.
  3. Meanwhile, melt the butter in a separate pan over medium-low heat. When it begins to bubble, add the sage and watch carefully while stirring. After a minute, add the squash noodles to the pan, tossing with tongs so the noodles get coated. Season with salt and pepper and cook until noodles are al dente. Combine mushroom, spinach mixture and serve.

This page contains Affiliate links, but clicking on them will not change the price for you, but will go to help defray the costs of running Tasting Page. You can read my Affiliate Policy here.

Want more vegetable noodle inspiration? Try one of these.

Gluten Free Butternut Squash Noodles with Spinach and Mushrooms | TastingPage.com