Butternut Squash Noodles with Sage & Brown Butter

Butternut Squash Noodles with Sage & Brown Butter


10 mins Prep Time

20 mins Cook Time

30 mins Total Time



  • 2 Packages of Freshline Foods Butternut Squash Veggie Foodles
  • 4 oz uncooked linguine
  • 4 tablespoons butter
  • 20 sage leaves
  • ¼ teaspoon fresh nutmeg
  • ⅓ cup starchy water reserved from cooking pasta
  • ⅓ cup chicken stock
  • 19 oz can of white beans (canellini or white kidney beans), drained and rinsed
  • ½ cup parmesan cheese



  1. Cook linguine according to package directions.
  2. While linguine is cooking, cook the Freshline Butternut Squash Veggie Foodles over medium heat in a large frying pan, turning frequently with tongs until it is         cooked evenly (4 or so minutes). When cooked al dente, set aside with pasta.
  3. Heat butter in the pan, then add the sage leaves and nutmeg, stirring frequently. Cook until the sage leaves turn a dark green (3 or so minutes) and      butter turns slightly golden.
  4. Quickly remove the sage leaves, then add the chicken stock and water. Simmer for 3 more minutes.
  5. Add the pasta, butternut squash white beans and parmesan cheese to the pan and toss to coat.
  6. Top with the sage leaves and serve.





This Recipe Features…

Freshline’s Butternut Squash Veggie Foodles!