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Roasted Butternut Squash “Pasta” With Goat Cheese and Fried Sage

Roasted Butternut Squash “Pasta” With Goat Cheese and Fried Sage
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Prep Time: 20 min Serves: 4
Cooking Time: 15 min Yield: 6 cups
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This savory entree features spiralized butternut squash “noodles,” which you can make with a spiralizer or a julienne peeler. Either way you make this pasta-inspired dish, it’s a fun and gluten-free menu addition offering a burst of beta carotene.

Ingredients

Directions

1. Preheat the oven to 450°F.
2. If unable to purchase butternut squash that’s already been sprialized into “noodles,” purchase a couple large butternut squash; peel; and then create “noodles” using a julienne peeler or using a spiralizer on the thickest setting. This works best using just the top portion of the butternut squash.
3. In a large bowl, toss together squash “noodles,” 2 tablespoons olive oil, garlic, minced sage, salt, and cayenne.
4. Arrange onto two large rimmed baking sheets.
5. Roast until desired doneness, about 15 minutes. Adjust seasoning.
6. Meanwhile, toss sage leaves with 1 tablespoon olive oil and “fry” in a medium skillet over medium until crisp, about 8 to 10 minutes. (Hint: If unable to find fresh sage, use a handful of fresh basil in this recipe, no frying required.)
7. Transfer “pasta” to a serving bowl, sprinkle with goat cheese and fried sage, and serve.

PC: Jackie Newgent

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