Peace, Peace Fam!
I missed you guys! It feels good to be back on the blog; I hope all is well in your world.
Let’s talk butternut squash spaghetti, shall we?
If there were ever a reason to eat copious amounts of squash, this creamy butternut squash spaghetti would be it.
Made with butternut squash noodles, drenched with a simple-easy butternut sauce with kisses of sage throughout is obsession waiting to happen.
This sauce is made with only five ingredients, which makes life so much easier. It’s so easy; my nine-year-old can make it in half- an hour.
Here’s a noodle tip: slightly cook the butternut squash noodles, overcooked is totally unforgivable.
Then plunge into the abyss of squash noodles, frequently surfacing for air.
- 1½ pounds of butternut squash, peeled and cut into 2-inch cubes
- 1 scallion sliced
- 3 tablespoons plus 2 teaspoons grape seed oil
- 1 teaspoon Himalayan pink salt
- 1 package of butternut squash noodles
- 1½ cup of spring water
- 12 sage leaves, 4 chopped and 8 whole
- ¼ cup walnuts, chopped
- Preheat oven to 375 degrees.
- Toss squash cubes with the scallion, 3 tablespoons grapeseed oil, and Himalayan pink salt, then roast until squash is soft, about 30 minutes. Set aside to cool.
- Transfer cooked squash to blender with spring water and chopped sage. Blend until smooth. If to thick add 1-2 tablespoons of spring water. Keep warm.
- In a skillet, warm 2 teaspoons of grapeseed oil over medium-high heat. Add the whole sage leaves and fry until the leaves are crispy. about 1 minute. Drain on paper towels.
- In the same skillet over medium-high heat, toast the walnuts until golden then set aside on paper towels.
- Add the butternut squash noodles to the skillet, pour in sauce to coat generously for 5-6 minutes until noodles are slightly softened (DO NOT OVER COOK)
- Garnish with sage leaves, and toasted walnuts.