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.
Well I am calling it pesto – why because I used basil leaves in it – haha. I actually bought sage to make a sage brown butter sauce for the ravioli that I was going to make well I was short on time and decided to make a pasta from a packet and needed a sauce. I initially only used sage, basil, walnuts, garlic and lemon juice. I thought it was a little bland so out came the jalapeno and the sun dried tomatoes and they made such a difference. If you want it to be spicier just add another jalapeno.
When your pasta is ready just toss it with your pasta and eat it.
makes 1.5 cups
- 1 cup sage leaves (washed)
- 2 cups basil leaves (washed)
- 1 jalapeno (chopped)
- 1/2 cup walnuts
- 1/2 cup olive oil
- 1 cup sun dried tomatoes
- 4 cloves of garlic
- juice of half a lemon
- zest of the whole lemon
- salt (to taste)
Blend all ingredients together in your food processor. Voila!
Gnudi with Brown Butter Sage Sauce
Gnudi is a type of Gnocchi made with ricotta cheese and a little bit of flour. It is really simple to make and is quite delicious. The smaller you make them the better because you get these little bites in your mouth and they are covered in sauce.
- 8oz ricotta whole milk
- 2 oz grated parmesan
- 2 eggs beaten
- 8 twists of grated pepper black
- pinch of salt
- 3.5 – 4 oz of super fine semolina
- 2 tbsp of basil chopped
- 2 tsp nutmeg
Brown butter sage sauce
- 1 (8oz) stick butter
- 14 medium sage leaves
Whip the ricotta with a whisk until smooth. Beat in the eggs. Stir in the parmesan, semolina and basil. Add the pepper, nutmeg and salt. Put the mix in the fridge in a sandwich bag for about an hour.
Bring a large pot of salted water to a boil. Snip a small opening in the sandwich bag and squeeze out a small quantity of the mix into the water. Use a pair of scissors to snip off the mix. Make sure that you do not overcrowd the pot. The gnudi are ready when the float to the top and have cooked for about 3-4 mins.
Serve with brown butter sage sauce
To make the sauce
Melt the butter and then cook it on medium heat until it starts to brown, add the sage leaves and let them cook for a bit about 1-2 mins and as they start to crisp take it off heat and pour it over the gnudi.