Spiralized Squash with Sage & Brown Butter
We're not saying you'll never make regular pasta again, but it's a definite possibility.
Photography by Christopher Testani
Recipe by Tara Holland
Start to Finish: 20 minutes | Servings: 4 |
Ingredients
2 packages (10 oz. each) butternut squash noodles
1/4 cup olive oil
3 tbsp. butter
1/2 cup fresh sage leaves
1 tbsp. honey
Chopped toasted hazelnuts, for garnish
Preparation
On baking sheet, toss squash and oil; season. Roast at 400°, turning once, until crisp-tender, 10 minutes. In small skillet, cook butter over medium-high until golden, about 3 minutes. Add sage. Cook, turning once, until crispy, about 2 minutes. Transfer sage to paper towels; season. Whisk honey into brown butter. Drizzle over squash. Top with nuts and sage.
