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Sauteed Butternut Squash Noodles


It's cold! Are you looking for a hearty meal to warm up but one that won't leave you feeling sluggish? Butternut squash is in season and along with fresh sage, parsley, chives, and garlic - this meal is healthy and delicious, and best of all, easy to make!

If you're trying to avoid carbohydrates, spiralized noodles made out of butternut squash, sweet potatoes, beets, or zucchini are excellent options. You can either spiralize the butternut squash yourself at home if you have a spiralizer or you can buy them already spiralized at many grocery stores. Buying the squash pre-spiralized is a great timesaver if you're making this for dinner on a busy weeknight.


  • 3 cups spiralized butternut squash

  • 2 tablespoons extra virgin olive oil

  • 1 clove chopped garlic

  • 2 tablespoons chopped fresh chives

  • 1/4 cup chopped fresh parsley

  • 3-4 fresh sage leaves

  • the juice of half a lemon

  • 1/4 tsp salt

  • 1/4 tsp pepper


  1. Tear up the sage leaves and saute them in a pan with olive oil on low-medium heat.

  2. Add spiralized butternut squash and chopped garlic to the pan and cook until the squash is tender, about 10-15 minutes.

  3. Add the parsley, chives, sage, lemon, salt, and pepper, and cook for another minute or two to let all the flavours meld.

  4. Makes six portions of sauteed butternut squash noodles.

Store leftovers in the fridge for up to five days.

This recipe, and more like it, can be found at A Sweet Alternative

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