Tag Archives: Squash

Spiralized Butternut Squash in Sage Brown Butter

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Spiralizers. Hugely trendy right now. I recently got on the bandwagon myself. Being vegetarian I am not a stranger to using vegetables as substitutes for other foods, including pasta. This handy little gadget makes it really easy to get beautiful, uniform sized cuts from all kinds of veggies. No more struggling with a knife and peeler!  This is my inaugural spiralized recipe.  It turned out pretty well, I think. It was fun to crank out the gorgeous noodles. The brown butter was the tricky part- I don’t think I let mine get quite brown enough, look below for some hints on this.

Serves 2. Takes 30 minutes.

Ingredients

One butternut squash

2 tablespoons butter

10 fresh sage leaves

Olive oil

Fresh grated Parmesan and fresh ground pepper

Directions

Set up you Spiralizer of choice. Preheat oven to 400 degrees.

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Peel you squash and discard the big bulbous bottom part that has seeds. Place the long upper part into your Spiralizer and start cranking.

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When your squoodles are done, place them on a baking sheet with parchment paper and toss lightly with olive oil. place into the oven to lightly roast for about 7-8 minutes.

While they are in the oven, get your brown butter going. Use a light color pot, not a dark skillet so you can see the color of it while it cooks (I did not do this, a mistake on my part). Medium heat. The butter will melt and then star to bubble and foam. It will turn tan then brown. Some sediment will form in the pan. When it starts to tan, place your sage leaves in the butter.

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When it gets a nice golden brown color, it’s done. Take your squoodles from the oven and toss them in the sauce.  Top with fresh pepper and Parmesan cheese.

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** Adapted from Boulder Locavore

http://boulderlocavore.com/butternut-squash-noodles-in-sage-brown-butter/

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