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

by Livestrong_Recipes  |  Nov 14, 2016

Roasted Butternut Squash “Pasta” With Goat Cheese and Fried Sage
  1. PREP
  2. 20 m
  • COOK
  • 15 m
  • TOTAL
  • 35 m

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

SERVES 4

  • 2 medium raw summer squash
  • 3 tbsp Olive Oil, Extra Virgin
  • 2 garlic clove
  • 1 tbsp Sage, Fresh
  • 1 tsp Sea Salt
  • 1/4 tsp Spices & Seasonings, Ground Cayenne Pepper
  • 20 leaf fresh sage leaves
  • 3 oz soft goat cheese

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.
8 PC: Jackie Newgent