Butternut Squash Noodles with Sage and Brown Butter
These sauteed butternut squash noodles are tossed in a brown butter sauce with parmesan cheese and nutmeg, then topped with crispy sage leaves. Lighter, vegetarian, and so simple to prep!
Servings: 4 -6
- 4 oz linguine uncooked
- 8 cups loosely packed spiralized butternut squash use the large ¼ inch spaced blade
- 4 tablespoons butter
- 20 sage leaves fresh
- ¼ teaspoon nutmeg fresh is best
- 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 grated
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.
Cool completely, then store in an air tight container in the fridge for up to 4 days.
Reheat in a frying pan over medium heat using tongs to stir and flip noodles.
OR heat in a microwave until steaming hot- butternut squash noodles will soften
- swap linguine for spaghetti or your favorite noodle
- butter- unsalted or salted both work; adjust seasoning as needed
- dried sage leaves work in a pinch; ground sage does not work in this recipe
- swap parmesan cheese for asiago, pecorino romano or other hard cheese
Serving: 1/6 of batch | Calories: 454kcal | Carbohydrates: 68g | Protein: 15g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 37mg | Sodium: 544mg | Fiber: 12g | Sugar: 7g