Butternut Squash Noodles in Sage Brown Butter
Butternut squash makes a wonderful substitute for pasta thanks to its structure. This simple dish allows the squash noodles to shine in a Sage Brown Butter sauce. Ready in less than 30 minutes, this makes a wonderful cool weather side or main dish.
Butternut squash is great for spiralizing. It produces firm noodles which can be roasted and added to most any sauce as one would prepare pasta. It roasts in about 5-7 minutes and once combined with a sauce is ready within 10 minutes.
To spiralize Butternut Squash: Trim the stem from the top of the squash and cut the squash below the neck and before the bulbous bottom area. There should be no seeds in the portion being spiralized. Peel the outside with a vegetable peeler. Cut the prepared squash into quarters (or halves depending on the diameter of the squash), insert into the Spiralizer with the small noodle blade and spiralize!
4 cups Spiralized Butternut Squash ‘noodles’, prepared using the 1/8-inch or 3mm noodle blade
2 teaspoons Extra Virgin Olive Oil
4 tablespoons Unsalted Butter
10 medium fresh Sage Leaves
Salt and Pepper to taste
Optional garnish: freshly grated Parmesan cheese
- Preheat oven to 400 degrees F.
- Prepare a large baking sheet with parchment paper. Place the spiralized squash noodles on the parchment and drizzle with the olive oil. Gently toss to coat with the oil.
- Bake for 7 minutes. Noodles with be softer but not completely soft, however they will continue to soften outside of the oven.
- While noodles are cooking, melt the butter in a large skillet over medium heat, stirring constantly. Within 1-2 minutes the butter will begin to brown; add the sage leaves at this time, stirring to saute them until they are fragrant and darken. The entire process only takes 2-3 minutes. Remove from heat.
- Toss the squash noodles in the browned butter to fully coat and serve immediately.
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