Cut the neck of the butternut squash from the seeded end (save the end with the seeds for another use). Carefully peel the skin from the neck of the squash. Cut off and discard the ends of the zucchini.

Follow the directions with the OXO GoodGrips Spiralizer and spiral the butternut squash (peeled) and zucchini (unpeeled) into noodles.

In a large sauce pan, heat the oil and butter over medium-high heat. Add the veggie noodles and salt and cook, stirring often for about 5 minutes.

Remove the veggie noodles from the pan. Reduce the heat to medium-low and to the same pan add the onion and garlic. Stir and cook for 1 - 2 minutes, or until garlic is fragrant. Add the crushed tomatoes and simmer for about 5 minutes. Add the cream and the cooked veggie noodles back to the pan. Stir well and simmer for another 5 minutes.

Serve the veggie noodles and tomato cream sauce topped with the toasted pine nuts and chopped fresh basil.