sage advice

food detective

Categories: Grains and Pasta, Veggies and Sides, Dinner for Two, Supper, Dinner Party, Posted on February 6, 2017 by Sandy Bergsten

This year I decided to get a head start on my new year resolutions. Since November I’ve been slowly chipping away at them. I must admit some are going better than others.

I’m making real inroads in purging my home of clutter. My goal by the end of 2017 is to have all extra drawers and closets completely empty. And I’m trying to do it mindfully, by thoughtfully giving away and donating to great organizations like Clothes That Work and Goodwill. My tri-weekly cardo sessions are pretty much nonexistent- but I’m blaming the chaotic weather on that one. But my dog walks and daily Pilates are right on track.

And speaking of dogs- my little Norwich Terrier, Willie, did an amazing job last year of shedding nearly one quarter of his body weight. Yes, his food intake was slashed and supplemented with frozen green beans. He succeeded by sticking to the plan (not that he had much choice). This year I’m using him as my inspiration. While I’m not going to start gnawing on frozen vegetables, I am going to look for ways to make more thoughtful swaps.

Vegetable noodles are all the rage. I’ve been serving up zucchini noodles, or zoodles, for quite some time. But you’ve got to be careful not to overcook them or they’ll throw off a lot of water and turn mushy. It would be nice to get a more al dente alternative.

At the grocery store I saw noodles made out of butternut squash. I thought here’s one that could stand up to the heat. And while you can make your own with a spiralizer, many grocery stores now conveniently carry them in the produce section.

For your butternut squash noodles melt three tablespoons butter in a large heavy skillet over medium heat.

Separate the sage leaves.

Add the sage leaves to the butter sprinkle with a pinch of salt and a few grinds of pepper.

Turning the leaves midway through continue cooking until the butter just begins to brown and the sage leaves are crisp.

Remove the pan from the heat and transfer the leaves to a piece of paper towel. (This can be done an hour ahead of time).

Right before serving heat the butter over medium heat. Toss the butternut squash noodles into the hot pan using tongs. Watching the pan carefully continue to occasionally toss the noodles until they are coated in butter and just cooked through. Crumble the sage leaves on top, toss once more.

These colorful noodles have so much flavor and depth you too will find they’re a simple switch to make.

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