Butternut Squash Noodles with Fresh Pesto

Serves 4

Made using a Vegetable Spiralizer 


For the spaghetti

  • 1 medium butternut squash
  • 1 tbsp olive oil

For the dressing

  • 60g pine nuts
  • 80g fresh basil, plus extra to garnish
  • 50g Parmesan cheese (or vegetarian alternative), cut into small cubes
  • 2 garlic cloves, finely chopped
  • Juice of 1 lemon
  • 150ml olive oil
  • Salt and black pepper


  1. Slice off the bulbous part off the squash and set aside for soup, risotto or roasting. Peel the remaining squash and cut into 2-3 rounds, approx. 7cm long.
  2. Insert the spiralizer blade with the largest triangles and spiralize the squash. Separate the strands and trim to the desired length with scissors.
  3. Heat a frypan on high and add the pine nuts to the hot pan. Reduce the heat to medium, then toss the pine nuts for 2-3 minutes until golden. Set aside to cool and reserve 1 tbsp for garnish.
  4. Whizz three quarters of the pine nuts with the remaining pesto ingredients in a food processor for a few seconds, retaining some texture. Stir through the remaining pine nuts and season to taste.
  5. Heat 1 tbsp olive oil in a large non-stick wok and stir-fry the noodles over a moderate heat for 2 minutes. Carefully move the noodles around the wok with tongs to prevent them from breaking ─ they should be cooked but still firm. Add the pesto and cook for another minute until warmed through.
  6. Serve in warmed bowls topped with the reserved pine nuts and fresh basil leaves.

Tip: Choose a cylinder-shaped butternut squash with a small bulbous base as this part of the squash cannot be used with the Vegetable Spiralizer.