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Zucchini "Pasta" with Butternut Squash

In this clever twist on classic spaghetti, long strands of zucchini, made with our spiralizer, stand in for the pasta. It’s a delicious way to cut back on fat and up your intake of fresh vegetables.


  • 2 Tbs. olive oil
  • 1 small butternut squash, peeled, seeded and cut into 1/2-inch
      (12-mm) dice
  • Kosher salt and freshly ground black pepper, to taste
  • 1 garlic clove, minced
  • Pinch of red pepper flakes
  • 2 large zucchini, trimmed and run through the fine grates of a
  • 1/3 cup (1 1/4 oz./40 g) finely grated Parmigiano-Reggiano,
      plus shaved cheese for garnish
  • Lemon-thyme dipping oil for drizzling


In a sauté pan over medium-high heat, warm the olive oil. Add the butternut squash and cook, stirring occasionally, until lightly browned and just tender, 7 to 9 minutes. Season with salt and black pepper. Add the garlic and red pepper flakes and quickly toss with the squash.

Add the zucchini and cook, stirring occasionally, until just tender, about 2 minutes. Season with salt and black pepper.

Remove the pan from the heat and stir in the grated cheese. Transfer to individual bowls. Garnish with shaved cheese and drizzle with lemon-thyme oil. Serve immediately. Serves 4.

Williams-Sonoma Kitchen