I got a Kitchen aid Spiralizer and was pretty excited about it. I have made spiralized zucchini noodles with my oxo kitchen tool and it was pretty good. I so enjoyed them that I got the upgrade. So today I came home all set to make spiralized noodles but ended up just making julienne slices of the butternut squash. I must say my cutting skills came into pretty good use as I made a quick job of slicing the squash into strips. It just goes to show that while they did not look like noodles you can get short spaghetti like strips.
This is a really good and healthy dish to put together and as long as you are quick at cutting it comes together in a cinch.
The easiest way to peel the butternut squash is to cut at bulb off from the straight part. Then use a potato peeler to peel the skin. Slice the stalk into two half’s. Slice each half into strips. Make julienne slices of the strips. For the bulb portion, cut it into half’s use a spoon to scoop out the seeds. Then slice in the same way.
Prep time: 10 minutes, Cook time: 15 minutes, Serves 2-3 people
- 1 medium butternut squash (peeled, cored and sliced into julienne strips)
- 1/2 stick of unsalted butter
- 18 sage leaves (washed and dried)
- 6 garlic cloves
- 2 tablespoons olive oil
- shaved parmesan
Preheat your oven to 350F. Toss the julienned slices of butternut squash in olive oil on a roasting tray. Roast the slices in the oven for 15 minutes.
Put the butter into a deep pot on medium heat. Once the butter melts keep a watch on it. You will get a lot of froth. Keep it on the heat until you get brown flecks in the butter. Lower the to medium-low and cook for another 5 minutes. Add the garlic and sage, the butter will froth up. Cook for about 5-7 minutes or until the sage starts to get a little crispy.
Take the butternut squash out of the oven. Divide it between your plates. Top with a little of the sauce, then the parmesan cheese and sprinkle with salt.
Let me know how you enjoy it.