Prepare to transform your dinner table with a dish that's about to become your new obsession: Butternut Squash Noodles with Sage Brown Butter! Imagine twirling your fork into a plate of golden, silky squash noodles kissed by nutty brown butter and crispy sage leaves - a restaurant-worthy meal that's surprisingly simple to create at home. This recipe isn't just a meal; it's a culinary adventure that turns humble butternut squash into a show-stopping pasta alternative that will make your taste buds dance with delight!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 2 servings
Ingredients
- 2 medium butternut squash, spiralized
- 4 tablespoons unsalted butter
- 10 fresh sage leaves
- Salt and pepper to taste
- Parmesan cheese for serving (optional)
Instructions
- Prepare the butternut squash by washing thoroughly and using a spiralizer to create long, noodle-like strands. If you don't have a spiralizer, you can use a vegetable peeler to create ribbons.
- Pat the butternut squash noodles dry with paper towels to remove excess moisture, which helps them cook and brown more effectively.
- In a large skillet, melt the butter over medium heat, watching carefully to prevent burning. Allow the butter to foam and start to turn golden brown, which should take about 3-4 minutes.
- Add the fresh sage leaves to the browning butter. They will sizzle and become crisp, releasing a nutty, aromatic fragrance. Cook for about 1-2 minutes until the sage leaves are crisp and the butter has a deep golden-brown color.
- Add the butternut squash noodles to the skillet with the sage brown butter. Toss gently to coat the noodles evenly and cook for 3-5 minutes, stirring occasionally.
- Season with salt and freshly ground black pepper to taste. The noodles should be tender but still have a slight bite.
- Remove from heat and transfer to serving plates. Garnish with the crispy sage leaves from the pan.
- Optional: Grate fresh Parmesan cheese over the top for additional flavor and richness.
- Serve immediately while the noodles are warm and the brown butter is still fragrant.
Tips
- Pat those noodles dry: Moisture is the enemy of achieving that perfect golden-brown sauté. Use paper towels to remove excess liquid before cooking.
- Watch your butter carefully: Brown butter can go from golden and delicious to burnt in seconds. Keep the heat at medium and watch for that beautiful amber color.
- Crisp those sage leaves: The key to maximum flavor is getting the sage leaves perfectly crisp. They should sizzle and turn a deep green-brown when done right.
- Don't overcook the noodles: Butternut squash noodles cook quickly. Aim for tender but still slightly firm - you want a bit of bite, not mushy noodles.
- Fresh is best: If possible, use fresh sage leaves and freshly grated Parmesan for the most vibrant flavors.
- Spiralizer hack: No spiralizer? Use a vegetable peeler to create long, ribbon-like strands of butternut squash.
- Serve immediately: This dish is best enjoyed right away while the butter is still warm and the noodles are at their peak texture.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 25g
Protein: 3g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 45mg
