Winter 2021

Butternut Squash Spaghetti with Fried Courgette, Mint, Burrata & Lemon

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Serving: 2

Butternut squash spaghetti


Half butternut squash, spiralized

1 Green courgette, thinly sliced

1 Yellow courgette, thinly sliced

15g Fresh mint, leaves picked

Half red chilli, deseeded and finely diced

2 Tbsp olive oil

100g Burrata

Maldon Salt

Cracked black pepper


This recipe shows you how easy it is to make butternut squash spaghetti by spiralizing the squash, which makes a great and healthy alternative to pasta. You can make different sauces for your squash spaghetti; however, this is a lighter alternative which uses burrata, courgette, mint and lemon.

  1. Begin my peeling and deseeding the butternut squash. Then cut into sections and using a spiralizer, create long ribbons which look like spaghetti. Place a large frying pan on the heat and drizzle with 1 tbsp olive oil. When the pan is hot, add the butternut squash spaghetti and sauté for 5 – 7 minutes until softened and golden. Remove from the heat.
  2. While the butternut squash is cooking, place a second small frying pan onto the heat and drizzle in 1 tbsp olive oil. When the oil is hot, add the slices of courgette and fry for a few minutes on each side so they are golden and toasty – you made need to do this in batches. Remove them from the heat.
  3. Now you can plate up – pile a golden heap of butternut squash spaghetti onto two plates. Top with some burrata, fried courgette slices, diced chilli, fresh mint leaves and some lemon zest. Finish each plate with a final pinch of Maldon salt, some cracked black pepper and a drizzle of olive oil.
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