German "Pumpkin" Noodle Salad Recipe

Name: German "Pumpkin" Noodle Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 g peeled butternut squash; 200 g spaghetti; 150 g cherry tomatoes, halved; 1 -2 green onion, chopped into small rings (whites only); Dressing; 1 teaspoon German mustard or 1 teaspoon other prepared medium-sharp mustard; 1 -2 teaspoon honey, to taste; 2 -3 tablespoons balsamic vinegar, to taste; 1 orange, freshly juiced (you will only need the juice); 3 tablespoons sunflower oil or 3 tablespoons canola oil, to taste; Optional Garnish; 100 g sliced almonds; 1 -2 teaspoon fat, for toasting the almonds

Servings: persons

200 g peeled butternut squash
200 g spaghetti
150 g cherry tomatoes, halved
1 -2 green onion, chopped into small rings (whites only)
Dressing
1 teaspoon German mustard or 1 teaspoon other prepared medium-sharp mustard
1 -2 teaspoon honey, to taste
2 -3 tablespoons balsamic vinegar, to taste
1 orange, freshly juiced (you will only need the juice)
3 tablespoons sunflower oil or 3 tablespoons canola oil, to taste
Optional Garnish
100 g sliced almonds
1 -2 teaspoon fat, for toasting the almonds

1
Using an asparagus peeler (or a wide veggie peeler), peel the skinned butternut squash flesh into very thin wide strips (they should look like wide pumpkin noodles).
2
Cook spaghetti according to package directions, adding the pumpkin peelings in the last 2-3 minutes of cooking time to blanch them.
3
Drain using a colander and rinse well with cold water until cool.
4
In a small pan, melt a bit of fat (shortening,lard or butter- just enough to toast the almonds in lightly).
5
Toast the almonds in the melted fat briefly- as soon as you can smell them, they are done- immediately remove from heat and let drain on a paper towel.
6
Combine the dressing ingredients- taste it and add add more of any ingredient to taste- and by all means add a bit of salt and pepper as well if needed.
7
In a bowl, mix together the pasta, the pumpkin, tomatoes,scallions, and the dressing well.
8
Sprinkle with toasted nuts and serve.

862

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 200 g peeled butternut squash, 200 g spaghetti, 150 g cherry tomatoes, halved, 1 -2 green onion, chopped into small rings (whites only), and more.

Yes, German "Pumpkin" Noodle Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

German "Pumpkin" Noodle Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions