Butternut Squash Noodles with Chicken & Peanut Sauce

Lately, I’ve been madly obsessed with peanut butter. Any food that pairs well with peanut butter is all mine! My inspiration for this dish started with peanut butter and ended with my nifty spiralizer. I have to admit this is the first time using my Paderno Spiralizer and I’m impressed. If you don’t have a Paderno Tri-Blade Spiralizer by now, well my friend, I feel sorry for you. Sorry that you can’t make this recipe! 
All you have to do is click on the link above and buy it NOW. It’s $35. Then you must give this recipe a whirl. It’s soooo good! I trust my husband’s taste buds so much that I’ve promoted him to be the official B-BEAUTEOUS taste tester. He approves that this Butternut Squash Noodles with Chicken and Peanut Sauce is blog worthy!
The only reason I didn’t spiralize the carrots and instead chopped and shredded them is because I mistakingly bought too small of carrots. *Make note of buying jumbo size carrots to fit in your spiralizer.
There are many different versions of Asian peanut sauce. My peanut sauce may not be the most authentic, but it’s easy to make and it’s really, really good.
Spiralizer In Action! {Butternut Squash Noodles}
Spiralizer In Action! {Butternut Squash Noodles}


Butternut Squash Noodles with Chicken & Peanut Sauce
Butternut Squash Noodles with Chicken & Peanut Sauce
 Did you know that Australians call butternut squash, butternut pumpkin? Butternut squash by itself tastes extremely dull. Pairing the squash with the right herbs and spices suddenly becomes delicious! My combination of the sweetness of the squash, the rich, creamy peanutty flavor of the sauce, with the carrots and red pepper flakes, gives a smooth and tasty supper.
Butternut Squash Noodles with Chicken & Peanut Sauce

Butternut Squash Noodles with Chicken & Peanut Sauce


  • 1 lb. diced chicken breast
  • 1 Tbsp. sesame oil
  • 1 butternut squash
  • 6 carrots, 3 chopped & 3 shredded (or 3 jumbo size carrots spiralized)
  • 3 green onions, chopped
  • 5 garlic cloves, minced
  • 1 Tbsp. fresh ginger root, chopped
  • 1 Tbsp. roasted peanuts, chopped
  • 1 tsp. red pepper flakes
  • 1 Tbsp. toasted sesame seeds
  • Peanut Sauce:
  • 1 Tbsp. lime juice
  • 1 Tbsp. honey
  • 1 Tbsp. Tamari sauce or soy sauce
  • 3 Tbsp. peanut butter
  • 2 Tbsp. water


  1. Heat sesame oil in a skillet. Add diced chicken and cook on medium heat until cooked through or nicely browned. Add chopped carrots, green onion, garlic, ginger, peanuts, and red pepper flakes. Sauté for 2-3 minutes, cover and set aside.
  2. Prepare your butternut squash to be spiralized. First, slice off the bottom & top of the squash. Peel the squash completely. Then, chop it in half. Load each half of the squash into a spiralizer and spiralize each one, using the blade with the smallest triangles.
  3. In a large sauce pan over medium heat add a bit of sesame oil, butternut squash noodles and shredded carrots. Cover and sauté 5-10 minutes until slightly soft.
  4. For the Peanut Sauce, whisk the lime juice, honey, Tamari or soy sauce until smooth like consistency. Add 1 tablespoon of water in at a time, whisking. Set aside.
  5. Add the chicken mixture to the butternut squash noodles. Add the Peanut Sauce and mix well over low heat. Serve immediately with toasted sesame seeds. Enjoy!

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