Butternut Squash Noodle Bowl with Tofu {GF}

This Butternut Squash Noodle Bowl is easy to make and a healthy meal for dinnertime. It’s gluten-free and creamy without the dairy. This warming bowl is the perfect for those chilly nights when you need some comfort food! 

When fall hits, anything winter squash calls to me. I love pumpkin, which you obviously know if you’ve been on my site a few times.

I use pumpkin in lots of my dishes like my Pumpkin Mac & Cheese, Sweet Pumpkin Hummus, Creamy Pumpkin Pasta, and Baked Pumpkin Oatmeal (just to name a few).

Butternut quash is another tasty winter squash and it doesn’t always get the props it deserves so I thought I’d make a nice big bowl of noodles using butternut squash.

My Butternut Squash Noodle Bowl is healthy as well as tasty and I think you’ll really enjoy it.

Butternut Squash Noodle Bowl

This healthy Butternut Squash Noodle Bowl came together in about 20 minutes because I prepped a few parts of the dish already. I roasted the butternut squash during my regular Sunday meal prep and I pressed and baked the tofu the day before. FYI, for more info on my meal prep tips, check out my Vegan Meal Prep post.

For an even quicker meal, frozen butternut squash would work too, just heat it in a pan or microwave until it’s defrosted. You can sub in packaged pre-baked tofu too which you heat quickly in a pan or microwave as well just to get the chill off.

A Healthy Meal for Dinner

Butternut squash is a wonderful source of Vitamin A. With butternut squash, you’ll be getting the carotinoids which help your vision, have antioxidant properties, and reduce inflammation.

It also contains Vitamin C and fiber. Vitamin C is used to make collagen, speeds wound healing, and is another wonderful antioxidant.

Spinach gives us a nice dose of iron while the tofu adds protein and calcium. It’s beneficial to have vitamin C with iron because the vitamin C makes the iron more absorbable.

I hope you love this recipe as much as I do. If you try it, please come back and leave me a comment below with your feedback and rating.

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Butternut Squash Noodle Bowl

 This Butternut Squash Noodle Bowl is easy to make and a healthy meal for dinnertime. It's gluten-free and creamy without the dairy. This warming bowl is the perfect for those chilly nights when you need some comfort food! 

Course Main Course

Cuisine American

Keyword butternut squash noodle bowl, butternut squash noodles

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings 4

Calories 266 kcal

Author Mary Ellen

Ingredients

• 1 TB olive oil (a few TB of veggie broth if you do use oil)
• 1/4 onion chopped
• 2 cloves of garlic minced
• 3 c vegetable broth
• 2 c butternut squashed baked*
• 1 TB tamari or soy sauce if not gf
• 4 oz rice noodles
• 16 oz non-GMO baked tofu cubed*
• 2 c spinach
• Toppings:
• 4 tsp sambal oelek (Asian hot sauce)
• 4 tsp black and/or white sesame seeds

Instructions

1. Cook noodles until they are just shy of al dente and set aside.

2. Meanwhile, add olive oil, onion and garlic to pan and cook for 3-5 minutes.

3. Add onion & garlic along with veggie broth, butternut squash and tamari to a blender and blend until smooth.

4. Transfer the sauce to a large saute pan/pot and bring to a boil.

5. Lower heat to medium/low, add rice noodles, and cook the noodles to your liking. If the noodles soak up more of the sauce than you'd like, feel free to add a little more veggie broth to make things saucier. 

6. Add to bowls, top with spinach, tofu, sambal oelek, and sesame seeds.

7. Stir and serve immediately. 

Recipe Notes

• I baked my butternut squash the day before by cubing it and baking for 30 mins at 400 degrees. You can also substitute pre-cooked frozen butternut squash that is heated in the microwave.
• For baking tofu: I use a 16 oz block, press the water out, season with tamari and garlic powder, then bake for 20 minutes on 400 degrees. 
• If you want, bake them at the same time! 

Nutrition Facts

Butternut Squash Noodle Bowl

Amount Per Serving

Calories 266 Calories from Fat 117

% Daily Value*

Fat 13g20%

Carbohydrates 23g8%

Fiber 5g21%

Protein 19g38%

Vitamin A 28400IU568%

Vitamin C 23.9mg29%

Calcium 410mg41%

Iron 10.4mg58%

* Percent Daily Values are based on a 2000 calorie diet.

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I’ve also made this Butternut Squash Noodle Bowl with silken tofu. The silken tofu doesn’t need to be cooked and blends in nicely to the creamy noodles. It’s another option if you need an even faster meal.

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Mary Ellen

Mary Ellen Valverde MS, CNS, LDN is a Licensed Nutritionist and Certified Nutrition Specialist who helps clients regain their energy, confidence and health by adapting and enjoying a plant-based diet. By uniting her functional nutrition education with her passion for plants and mindfulness, Mary Ellen offers a completely holistic and science-based approach to designing a healthy, plant-based life. When she’s not reading up on the latest nutrition research, you can find Mary Ellen doting on her two rescue shih tzus, creating the perfect vegan mac & cheese, or exploring the world with her husband.