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Butternut Squash Noodles with Sausage and Feta

Yields4 ServingsPrep Time10 minsCook Time25 minsTotal Time35 mins

Yields: 4 servings

 4 cups Spiralized Butternut Squash ‘noodles’
 2 tbsp Extra Virgin Olive Oil
 4 tbsp Butter
 10 medium fresh Sage leaves
 1 lb ground pork
 1 tsp ground fennel
 2 garlic cloves, minced
 6 oz Odyssey® Traditional Crumbled Feta
 2 tbsp flat leaf parsley, chopped
 Salt and Pepper to taste

Preheat oven to 400 degrees.


Prepare a large baking sheet with parchment paper. Place the spiralized squash noodles on the parchment and drizzle with 1 tablespoon olive oil. Gently toss to coat with the oil.


Bake for approximately 10 minutes. Noodles should be al dente like pasta.


While noodles are cooking, put 1 tablespoon oil into a skillet over medium high heat. Add the pork sausage, fennel, and garlic. Use a wooden spoon to break up the sausage as it browns.


Melt the butter in a large skillet over medium heat, stirring constantly. Within 1-2 minutes the butter will begin to brown. Add the sage leaves and carefully swirl it around the pan until they become fragrant and darken a bit. Remove from heat.


In a large bowl or serving platter, toss the cooked squash noodles, sausage, and cranberry feta in the browned butter. Sprinkle with parsley and serve immediately.

Nutrition Facts

Servings 0