Your whole food, plant-based life.

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.


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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… 🙂


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