Butternut Squash Noodles with Sage & Brown Butter

• Produce

  • 20 Sage, leaves
  • 8 cups Spiralized butternut squash, loosely packed
  • 1 19 oz can White beans

• Canned Goods

  • 1/3 cup Chicken stock

• Pasta & Grains

  • 4 oz Linguine
  • 1/3 cup Water reserved from cooking pasta, starchy

• Baking & Spices

  • 1/4 tsp Nutmeg, fresh

• Dairy

  • 4 tbsp Butter
  • 1/2 cup Parmesan cheese

Found on sweetpeasandsaffron.com

Ingredients

• 4 oz uncooked linguine
• 8 cups loosely packed spiralized butternut squash (use the large ¼ inch spaced blade; this is my spiralizer)
• 4 tablespoons butter
• 20 sage leaves
• ¼ teaspoon fresh nutmeg
• ⅓ cup starchy water reserved from cooking pasta
• ⅓ cup chicken stock
• 19 oz can of white beans (canellini or white kidney beans), drained and rinsed
• ½ cup parmesan cheese

Directions

• Cook linguine according to package directions.
• While linguine is cooking, cook the butternut squash noodles over medium heat in a large frying pan, turning frequently with tongs until it is cooked evenly (4 or so minutes). When cooked al dente, set aside with pasta.
• Heat butter in the pan, then add the sage leaves and nutmeg, stirring frequently. Cook until the sage leaves turn a dark green (3 or so minutes) and butter turns slightly golden.
• Quickly remove the sage leaves, then add the chicken stock and water. Simmer for 3 more minutes.
• Add the pasta, butternut squash white beans and parmesan cheese to the pan and toss to coat.
• Top with the sage leaves and serve.

Nutrition