SQUASH NOODLES IN WALNUT-SAGE BUTTER
This is a super easy and really luxurious recipe. The combination of fresh sage and walnuts in a simple butter sauce is a winner. SERVES 4
PREP TIME: 10 minutes
COOK TIME: 10 minutes
4 tablespoons (60 ml) grass-fed butter
1 small shallot, minced
½ cup chopped walnuts
⅓ cup chopped fresh sage leaves, plus a little extra for garnish
4 large yellow squash, spiralized
Salt
Freshly ground black pepper
- In a large skillet over medium heat, melt the butter. Sauté the shallot until slightly translucent, about 5 minutes. Add the walnuts and sage, and give it a good stir. Cook for another 2 to 3 minutes, or until the walnuts get a bit toasted.
- Add the squash noodles to the pan, and sauté until fork-tender, just 2 to 3 minutes more.
- Season with salt and pepper and serve.
VARIATION 1 SQUASH NOODLES WITH PESTO: Skip the walnut-sage butter, and sauté the squash noodles in 2 teaspoons (10 ml) olive oil. Toss with 4 to 5 tablespoons (75 ml) Pesto (here).
VARIATION 2 SQUASH NOODLES WITH MEAT SAUCE: Sauté 1 pound (454 g) ground beef and 1 (14-ounce) can diced tomatoes in a large pan until the meat is no longer pink, 7 to 8 minutes. Season with salt and pepper, and add the squash noodles. Cook for another 2 to 3 minutes and serve.
PALEO PAIR: Serve these squash noodles in walnut-sage butter with a side of Perfect Sautéed Mushrooms (here) for a light lunch.
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Squash noodles in walnut-sage butter is a 15-minute dinner that tastes like it came from an Italian trattoria. Spiralized yellow squash sautés briefly in nutty browned butter with sweet shallot, toasted walnuts, and fresh sage that crisps in the pan. It's rich, aromatic, and proof that simple ingredients need very little help.
Pro Tips
- Brown the butter properly — let it foam and turn golden with a nutty aroma before adding the shallot. That's the entire flavor foundation.
- Add the sage leaves to the hot butter so they sizzle and crisp up like little green chips rather than staying raw and bitter.
- Sauté the squash noodles just 2 to 3 minutes; they should stay fork-tender with a bit of bite, not turn to mush.
- Toast the walnuts right in the butter — a couple of minutes of stirring brings out their oils and keeps them crunchy against the soft noodles.
Frequently Asked Questions
Can I use zucchini instead of yellow squash?
Yes — zucchini noodles work identically here. Yellow squash is slightly sweeter, but the walnut-sage butter suits both perfectly.
What can I use instead of walnuts?
Pecans are the closest match and toast beautifully. Pine nuts or sliced almonds also work for a different, lighter crunch.
Is this dish Paleo?
Yes — squash, butter (or ghee), shallot, walnuts, and sage. It's naturally gluten-free and grain-free, and ready faster than pasta.
How do I make it a full meal?
Add grilled chicken, a fried egg on top, or some crumbled sausage stirred through at the end. The sauce welcomes any of them.
Recipe Card
Ingredients
Method
- In a large skillet over medium heat, melt the butter.
- Sauté the shallot until slightly translucent, about 5 minutes.
- Add the walnuts and sage, and give it a good stir.
- Cook for another 2 to 3 minutes, or until the walnuts get a bit toasted.
- Add the squash noodles to the pan, and sauté until fork-tender, just 2 to 3 minutes more.
- Season with salt and pepper and serve.
