Butternut Squash Bucatini With Walnut Pesto & Sage Brown Butter [Recipes]

Rethink pasta night.

If you love pasta, but hate the empty calories, carbs, and—*gasp*—gluten, this recipe for Butternut Squash Bucatini (aka thick-cut butternut squash noodles) is about to change your life.

Feel free to love me forever and ever.

Butternut squash is a phenomenal base for any spiralized noodle dish. It’s versatile, dense, and low on water (like zucchini, which gets soggy and goopy because it’s >90% water), which helps it stay al dente when you cook it. Plus it’s gushing with lean nutrition, including fiber, vitamin A, potassium, vitamin E, and beta-carotene.

For the butternut bucatini you have two prep routes, depending on how lean you’re trying to keep it.

• Uber-Lean: Pair it with the dairy-free walnut pesto, sauteed kale, and crushed walnuts. This version is gluten-free, dairy-free, and vegan.
• Decadent: If you want it a little more decadent and gourmand, incorporate the sage brown butter sauce and full-fat ricotta cheese also as a bonus.

Yeah, it’s almost beach season. But trust me, the stacked version is oh-so-worth-it.

PS: for this recipe you’ll need a spiralizer. I like and use the Paderno Spiralizer, which has a thick-cut “bucatini attachment.” They’re ~$40 on Amazon.

Recipe: Butternut Squash Bucatini With Walnut Pesto & Sage Brown Butter

[cooked-recipe id=25463]

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Bryan DiSanto

Founder & Editor-in-Chief at Lean It UP

ELLO ELLO I'm Bryan DiSanto. I'm the Founder & Editor-in-Chief of Lean It UP, a CPT/CSN/Fitness Coach, Chef trained at Le Cordon Bleu – Paris, NYU graduate, ex-fat kid, and all-around fitness junkie.

I also contribute to Men's Health Magazine.

When I'm not working on my abs (or somebody else’s), whipping up avocado roses and avocado toast, or running a Tough Mudder, I'm probably yelling at a Carolina Panthers game somewhere.

Come be friends with me on Instagram (@BRYDISANTO) & Snapchat (BRYDISANTO).

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