Raw Butternut Squash Pasta with Orange Pomegranate Sauce
Raw Butternut Squash Pasta with Orange Pomegranate Sauce

Photo Credit

Teri Leventhal

This Recipe

  • Serves: 4
  • Start to Finish: Less than 30 minutes

Nutrition Facts

Amount per serving:
Total Calories: 293
  • 13mg Sodium
  • 70g Carbs
  • 14g Fiber
  • 2g Fat
  • 0g Saturated Fat
  • 6g Protein
  • 190mg Calcium
  • 2mg Iron

Slightly bold and surprisingly moist and tender, raw butternut squash makes for a sweet yet healthy dinner.


  • 2 to 3 small butternut squash (about 2 to 3 pounds total)
  • 4 navel oranges, peeled, sliced, and seeds removed
  • 2 pomegranates, peeled and sliced
  • 3/4 teaspoon nutmeg
  • 1 teaspoon cinnamon



1. Peel squash and slice off ends. Spiralize squash starting with thin end. (If you do not have a spiralizer, use a food processor to grate squash into thin pieces or grate by hand. The texture will resemble more of a coleslaw than a pasta but taste just as delicious.)
2. Chop remaining ingredients into fine pieces in a food processor. Mix with noodles.

Recipe provided by Teri Leventhal

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