Butternut Squash Noodles with Toasted Hazelnuts and Crispy Sage
 
Prep time
Cook time
Total time
 
"Pasta" in butternut squash form, tossed with gently sauteed leeks, toasted hazelnuts, and crispy sage.
Category: Main Dish
Yield: 2 entree sized portions
Ingredients
  • 1 butternut squash
  • 3 Tbsp olive oil, divided
  • Salt and pepper to taste
  • 2 leeks, chopped (white and light green parts only)
  • ½ cup hazelnuts, roughly chopped
  • 2 additional Tbsp olive oil
  • 1 small bunch fresh sage
Instructions
  1. Preheat the oven to 400 F. Line a baking sheet with parchment paper or foil.
  2. Place the hazelnuts on the baking sheet and cook for 5 minutes. Remove to a bowl and set the baking sheet aside - you'll need it again for the squash.
  3. Chop the bulbous bottom off the butternut squash and reserve for another use. Chop the stem off the top of the squash and cut the remaining long part of the squash in half, cross-wise (feel free to refer to this video for a demo of how to do this). Place each half in the spiralizer, one at a time, and follow the instructions to spiralize the squash.
  4. Place squash noodles on the baking sheet, spreading them out as much as you can. Drizzle with half of the olive oil and sprinkle with salt and pepper and toss to coat. Bake 8-10 minutes, until noodles are softened.
  5. While the noodles are roasting, heat the rest of the oil in a skillet over medium heat. Add the leeks and cook until softened and beginning to caramelize, 5-7 minutes. Remove leeks from skillet.
  6. Heat the remaining olive oil over medium heat. Drop the sage leaves into the hot oil and fry until crispy (about 1 minute). Remove to a paper towel.
  7. Combine roasted noodles, leeks, and hazelnuts in a bowl and toss to combine. Top with crispy sage leaves. Serve warm.
Recipe by Baked In at https://www.baked-in.com/2014/10/22/butternut-squash-noodles-with-toasted-hazelnuts-and-crispy-sage/