Butternut Squash Noodles with Sage & Brown Butter
These butternut squash noodles are tossed in a brown butter sauce with parmesan cheese and nutmeg, then topped with crispy sage leaves. Healthier fall comfort food!
The butternut squash spiralized surprisingly well. When I got to the seed-filled base, I sliced it in half, scooped out the seeds, and spiralized away. There were some shorter noodles but it spiralized pretty well!
So as you can tell, I did the old ‘half linguine/half veggie noodles’ thing here, just like I did for this Spiralized Pasta with Egg & Asparagus and these Sweet Potato Noodles with Black Beans and Creamy Avocado Sauce. My stomach ain’t ever going to believe a butternut squash is pasta, and I need to make sure I’m not hungry again in 0.001 hours. But this recipe cuts the pasta by half, and you totally feel like you’re indulging (ahem. brown butter), while still eating a LOT of butternut squash. So I say #win.
And also, my pet peeve is all those pasta recipes you see with no protein. I need protein, people! So I put some canned white beans in here. The white beans go perrrrfectly with the butternut/brown butter/sage yumminess happening in this recipe.
So, I guess you all know that I don’t really ‘do’ recipes that take longer than 30 minutes these days. Unless the crock pot is involved that is. So big shocker, this recipe will be ready in under 30 minutes.
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