Tahini Butternut Squash Noodle Bowl with Spinach

For whatever reason, I nearly always cube my butternut squash before cooking (whether it be roasting, steaming, or pan frying). It’s rare that I cook the squash whole. I think it’s because in my mind, the whole squash takes longer to cook but in the end, it’s less preparation and really, not much more time. However, when I do cook the whole squash, I steam roasted squash (putting cut side down in a roasting pan with 1/4″ of water). It’s how I saw my mother always cook acorn squash and so it stuck with me. It leaves the squash really nice and soft, perfect for a sauce!

Variations for the Butternut Squash Noodle Bowl

I’ve been keeping butternut squash puree in my refrigerator (along with sweet potato and a few other odds and ends) more Mack to try. We’ve been dipping our toe into solid foods and so far, he’s been a maniac. Sweet potatoes are by far is favorite (my child) but butternut squash is a close second. I’m approaching this from an angle of roast once, have many meals/puree. Of course, for the majority of you who are not trying to feed a baby, use the leftover butternut squash puree in soups, mac and cheese, or use one-half to make twice baked butternut squash.

Sweet potatoes/Pumpkin: I really love the butternut squash in this sauce but you could just as easily use a puree or sweet potato or other squash (or a mix- it’s really up to you!)

Spinach: I used the spinach here to add just a bit of color and because I had a handful of spinach that needed to be used. A heartier green, like kale or chard, would also work but I would toss it into the pasta water to let soften before combining with the sauce.

Cilantro Pesto: I had a ragged bunch of cilantro in the refrigerator that was near the end and I made this cilantro pesto. I shared the simple recipe on instagram, so feel free to pop over and grab that!

Butternut Squash Noodle Bowl with Spinach

Tahini Butternut Squash Noodle Bowl with Spinach

  • Author: Erin Alderson
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
  • Yield: 2


  • Sauce
  • ½ cup butternut squash puree (see note)
  • 2 tablespoons tahini
  • 1 tablespoon lime juice
  • 1 teaspoon fresh ginger
  • 1 teaspoon minced garlic
  • Salt, to taste
  • Chili paste, to taste
  • 6 ounces udon, soba, or brown rice noodles
  • 1 to 2 cups shredded fresh baby spinach
  • Sesame seeds, for serving
  • Scallions, for serving
  • Chili sauce, for serving


  1. In a blender, puree the ingredients for the sauce. Taste and add salt/chili paste as desired. Start with a pinch of salt and a 1/4 teaspoon of chili paste and add from there, set aside.
  2. Bring a pot of water to a boil and cook noodles according to package. Drain, toss with spinach, and once spinach has started to wilt, rinse under cool water until noodles are warm but not hot.
  3. Toss noodles with sauce, divide into two bowls, and top with desired toppings.


+ To roast butternut squash, preheat oven to 400˚, cut in half length-wise, and place cut-side down in a roasting pan. Add 1/4″ of water and bake until squash is tender, 25 to 45 minutes depending on how large the squash is.

Tahini Butternut Squash Noodle Bowl