Burnt Butter & Sage Butternut Squash "Pasta"
Hi Friends! This week we have a cozy, delicious and comforting twist on the classic burnt butter and sage pasta recipe. I have subbed out the traditional wheat pasta typically used in this dish with our seasonal (and gluten free) buddy, butternut squash, We are using sprialized squash in this dish for the "noodles", but feel free to cut in cubes and roast your squash if you don't have access to a spiralizer. Most importantly, cozy up and enjoy the aroma of these fall flavors wafting through house. This dish is family friendly and can easily be adapted to include your favorite add ins like tomatoes, broccolini, grilled shrimp or italian sausage. Hope you enjoy!
Burnt Butter & Sage Butternut Squash “Pasta” (Makes 1 large serving)
· 2 cups butternut squash (about ½ of a squash) , spiralized
· ½ Tbsp olive oil
· 1-2 Tbsp grass-fed butter or Miyoko’s vegan butter
· 8-10 sage leaves
· Himalayan salt and pepper, to taste
· Red chili flakes, to taste
· 2-3 Tbsp freshly grated parmesan cheese, or vegan parmesan (I enjoy Violife)
· *Optional to add in grilled shrimp and pearl tomatoes
1) Preheat oven to 400 degrees Fahrenheit.
2) Line baking tray with parchment paper. Lay butternut squash spiralized “noodles” and toss with olive oil and a little Himalayan salt. Cook for 7-8 minutes.
3) In the meantime, heat butter in a sauce pan on low heat until butter is lightly golden. Add sage and cook a minute or two longer, until sage is crisp. Add a sprinkle of Himalayan salt to taste.
4) Add your cooked butternut squash noodles to the sauce pan and toss to coat with the brown butter sauce.
5) Plate noodles and top with freshly grated parmesan, chili flakes (optional) and cracked black pepper.
6) Add tomatoes and shrimp, if adding to your dish.