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Butternut Squash Noodles with White Wine Mushroom and Sage

Fall is one of my favorite seasons. I love the crisp feel in the air and the exploding colors as the trees move into their their winter slumber. The raw foods I love start to change from the light, fresh summer fruits to the heavier root vegetables. Seasoning starts to speak of sage and cinnamon. I want food that is more earthy, more dense. Butternut squash noodles are the perfect start to this savory fall recipe.



Butternut squash is abundant in the fall and is showing up at the farmer’s markets. It is rich in antioxidants and phytonutrients, has tons of fiber and has significant levels of vitamin b6, and potassium. One glance at the orange flesh instantly lets you know that butternut squash is also full of carotenoids which help protect against breast cancer, macular degeneration and heart disease.

We often think of butternut squash only cooked, smothered with butter and brown sugar. But did you know that butternut squash is amazing raw? I think it taste better than cooked. When you cook the squash, not only do you decrease the available nutrients, it also gets very starchy. Raw butternut squash has a fresh taste and great texture.

I had mushrooms in the refrigerator and sage growing in the garden. They combine beautifully with the squash making a delicious, filling raw food recipe for your fall table. The addition of an organic white wine while delicious, is not mandatory.

* You will want to marinate the mushrooms and soak the cashews the night before.


Butternut Squash with White Wine Mushroom and Sage


Marinated Mushrooms

  • 4 cups mushrooms, sliced thin
  • 1/3 cup olive oil
  • 1/4 cup nama shoyu
  • 2 tablespoons agave or raw honey
  1. Whisk together all ingredients except mushrooms to make marinade.
  2. Pour marinade over mushrooms, toss and place in refrigerator overnight, stirring occasionally.

Mushroom Sage White Wine Cream Sauce

  • 1 cup cashews, soaked overnight in the refrigerator, rinsed and drained.
  • 1/4 cup organic or biodynamic white wine
  • 1/3 cup water
  • 1 tablespoon lemon juice
  • 2 tablespoons dried sage
  • Himalayan salt and pepper to taste
  • 2 cups marinated mushrooms, rinsed and drained (see recipe above)
  1. Place all ingredients except mushrooms in high-speed blender or food processor. Blend until smooth.
  2. Stir in mushrooms (by hand).

Butternut Squash Nests

  • 1 medium butternut squash, sprialized*
  • Himalayan salt and pepper to taste
  1. Arrange spiralized squash in a circle.
  2. Lightly salt and pepper.
  3. Top with mushroom sauce (recipe above).
  4. Sprinkle with more dried sage.

*If you don’t have a spiralizer, you can just grate the squash.


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  1. Robin wrote on August 4, 2013

    Hi Susan. Can I ask why you used dried sage when you had some in the garden? I have a huge bush of sage in my garden too!

  2. Barb wrote on October 22, 2012

    I recently switched my family to raw/whole foods. My husband, a real ‘meat and potatoes’ man, was skeptical, saying that vegan wouldn’t satisfy him and that he wouldn’t like it. I made the butternut squash last evening for supper and my ‘meat and potatoes’ husband raved about it. Thank you.

  3. Barb wrote on October 22, 2012

    I recently switched my famil to raw/whole foods diet. My husband, a typical ‘meat and potatoes’ man, was very skeptical that he would 1 – enjoy the food and 2 – feel satisfied. I made this for supper last night and my Honey said, “Wow! That was really good. I never expected squash to be that good, especially raw.” Thank you.

  4. Angie wrote on November 27, 2011

    Hi Susan, I made this tonight and eating it right now – it is absolutely delicious – probably my fave raw dish so far.

    I did use normal white wine as opposed to organic, I only had the normal one on hand :)

    My taste buds are dancing… :)

  5. Desiree wrote on November 14, 2011

    Thank you very much Susan. One more question please; if one chooses not to ingest wine, what could be substituted do you think?

    • Susan wrote on November 15, 2011

      Hi, Desiree, You can just omit the wine.

  6. Desiree wrote on November 13, 2011

    I was just getting ready to make this great sounding recipe when I thought “Wait, where does the 2nd 2 cups of mushrooms go?” I understand 2 cups get marinated and those are to be used but at the top the recipe calls for 4 cups. Hmm..

    • Susan wrote on November 13, 2011

      When you marinate 4 cups of mushrooms, the size of the mushrooms reduces and you are left with 2 cups of marinated mushrooms. :-) If you read the recipe closely, you will see that all 4 cups of mushrooms get marinated.

  7. Yasmin wrote on October 7, 2011

    Hi Susan, just want it to know why the mushroom sauce is white? I don’t see any ingredient in the list like cream or something that gives this color or texture.

    Love your recipes :)

    • Susan wrote on October 7, 2011

      The cashews create a “cream” sauce.

  8. Anna wrote on October 6, 2011

    I made this last night and was amazed at how good the butternut squash was! So much better than pumpkin. The flavor balance was perfect, again! You have an amazing way with ingredients.

  9. Maija Haavisto wrote on October 6, 2011

    Sounds nice! When I read the title of the post I had to check I was on the right website. ;-> Most raw sites/books don’t use raw pumpkin, so I always assumed raw butternut wouldn’t be too tasty either. But I’ll have to try it. I’ve always felt butternut is a bit overrated compared to pumpkin, which I prefer.

    2 tbsp of dried sage sounds like a lot, by the way. 😮


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