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.
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 carotenoids that 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 vitamin C makes the iron more absorbable.
If you make this recipe and LOVE IT, please give it 5 stars ⭐⭐⭐⭐⭐!
Butternut Squash Noodle Bowl
- 1 Tablespoon olive oil (a few TB of veggie broth if you do use oil)
- ¼ onion chopped
- 2 cloves of garlic minced
- 3 cup vegetable broth
- 2 cup butternut squashed baked*
- 1 Tablespoon tamari or soy sauce if not gf
- 4 oz rice noodles
- 16 oz non-GMO baked tofu cubed*
- 2 cup spinach
- 4 teaspoon sambal oelek (Asian hot sauce)
- 4 teaspoon black and/or white sesame seeds
- Cook noodles until they are just shy of al dente and set aside.
- Meanwhile, add olive oil, onion and garlic to pan and cook for 3-5 minutes.
- Add onion & garlic along with veggie broth, butternut squash and tamari to a blender and blend until smooth.
- Transfer the sauce to a large saute pan/pot and bring to a boil.
- 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.
- Add to bowls, top with spinach, tofu, sambal oelek, and sesame seeds.
- Stir and serve immediately.
- 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. Or try my easy Tofu Crumbles.
- If you want, bake them at the same time!
Please Note: The nutritional information is a computer generated estimate so these numbers should be used only as a guide.
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.
Mary Ellen Valverde MS, CNS, LDN is a Licensed Nutritionist and Certified Nutrition Specialist who empowers vegans to feel confident in creating sustainable habits that align with their values and health goals. She shares easy gluten-free plant-powered food to nourish your body + satisfy your tastebuds. Mary Ellen’s recipes and nutrition info have been featured on Yahoo News, Parade, VegNews, LIVESTRONG, Dr. Axe, Greatist, LIVEKINDLY, Brit+Co, Well+Good, and more.