CREAMY BUTTERNUT SQUASH SPAGHETTI
 
Prep time
Cook time
Total time
 
Author:
Serves: serves 4 to 6
Ingredients
  • 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
Instructions
  1. Preheat oven to 375 degrees.
  2. 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.
  3. 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.
  4. 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.
  5. In the same skillet over medium-high heat, toast the walnuts until golden then set aside on paper towels.
  6. 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)
  7. Garnish with sage leaves, and toasted walnuts.
Notes
Adapted from gff magazine
Recipe by Taste of Yummy at https://www.tasteofyummy.com/creamy-butternut-squash-spaghetti/