Food & Drink

Spiralized Butternut Squash with Kale & Sausage


Butternut squash (Cucurbita moschata), known in Australia and New Zealand as butternut pumpkin or gramma, is a type of winter squash that grows on a vine. It has a sweet, nutty taste similar to that of a pumpkin. It has tan-yellow skin and orange fleshy pulp with a compartment of seeds in the blossom end. When ripe, it turns increasingly deep orange and becomes sweeter and richer. 

 It is a good source of fibervitamin Cmagnesiumpotassium, and vitamin A.

Do you have a spiralizer? Now is the best time to get one. Click “add to cart, and we’ll show you the many uses for this kitchen tool. Let’s start with my favorite spiralized vegetable – the butternut squash. These noodles are often called “Bunoodles”, although they can be enjoyed in any other way.

The tender squash noodles are packed with flavor, which is why everyone will love this recipe. We used mild Italian turkey sausage to make it extra healthy. When we tried this recipe in our test kitchen, we were so impressed with its taste that we both asked each other, “Is it healthy?” It doesn’t taste good for you! It tastes like it’s bad for you! This recipe will change that and make spiralizing butternut squashes a weekly habit!

Servings: 4

Prep time: 10 minutes

Cook Time: 30 Minutes


  • 1 butternut squash
  • 2 tablespoons olive oil
  • 1 1/2 lbs mild Italian Turkey sausage, with casings, removed
  • 1 onion chopped
  • One package (8oz) of baby kale. Pre-chopped, fresh or frozen. Stems removed
  • 1 tablespoon minced garlic
  • 1/2 cup chicken broth
  • 1 tsp red vinegar (can be substituted for apple cider vinegar).
  • 1/4 teaspoon red pepper flakes
  • 2 teaspoons rosemary
  • 2 teaspoons fresh sage, chopped
  • Salt & pepper to your liking


  • Baking sheet
  • Large nonstick baking pan


  • Preheat oven to 425°F
  • Next, remove the bulb end of the butternut squash. Also, trim the top stem to create two flat ends. The squash can be peeled and placed in a spiralizer to make noodles.
  • Mix the butternut squash noodles with 1 tablespoon olive oil. Season with salt and pepper. Bake for 15 minutes. Toss and bake for another 15 minutes or until tender.
  • Your nonstick baking pan can be heated to medium heat while the squash noodles bake. Brown and crumble the turkey sausage. Season with salt and pepper. Make sure to squeeze any sausages that came in casings.
  • Mix the chopped onion and continue to cook for 3-4 minutes, or until it becomes translucent and tender.
  • Stir in the kale, and continue to stir. ).
  • Mix in the chicken stock, vinegar and pepper flakes. Add the rosemary, garlic mince, vinegar, wine, salt, pepper, vinegar, and sage. Continue to cook for a few more minutes. This will help reduce the liquid.
  • Toss in the butternut squash noodles once they have been taken out of the oven. You will see the noodles break apart as you toss them. That’s normal!
  • We are ready to serve!


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