butternut squash noodles with sage butter

Categories: Grains and Pasta, Veggies and Sides, Posted by Sandy Bergsten


8 ounces Butternut Squash Noodles

3 tablespoons unsalted butter

8-10 sage leaves, separated

Kosher salt

Freshly ground pepper



Melt the butter in a large heavy skillet over medium heat. Add the sage leaves and 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 and toss 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. Serve immediately.

Makes 2 entrée servings and 4 side servings

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