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 1x



  • 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.