Sooooo I finally figured out how to use Instagram Stories *insert enthusiastic yay here* anddddd kinda obsessed, and kinda not.
- its super distracting
- it’s really super distracting
- i don’t get anything done because its incredibly distracting
- did i mention it is distracting?
Also it makes me not having a life more publicly known and definitely not more acceptable. Just more depressing. I probably need to make a couple of “Flat Stanleys” and incorporate them into my videos so it looks like I have a lot of friends, or maybe a boyfriend, whose made out of paper, but BONUS: he doesn’t talk back……!………… ??
So I guess I’m probably reaching a new low, friends made out of paper. Don’t worry, I’ll make sure my toddler draws them all so they are super unattractive to help build myself esteem, because that’s really healthy and all =)
Any who. My sister purchased some cracked out spiralizer attachment for the Kitchen Aid mixer and it has literally brought out my inner foodler (faux noodler).
But see, I used to have a problem with these veggie noodle wannabes. Because they aren’t anything LIKE noodles. I mean, they sort of look like spaghetti, but then the texture can be oh so wrong. Every recipe that I have read tells you to only saute them for about 3 or 4 minutes, to give it a crunch. Sorry Charlie, I don’t want my noodles crunchy and so my imposters definitely cannot be crunchy either.
Just cook ’em up a little longer, and honestly? They aren’t bad. In my opinion, the squishier, the better. They might fall apart a little bit more, but who isn’t nostalgic for the days when mom or dad would cut their spaghetti into small pieces to avoid a snot rocket of a mile long spaghetti nood?
Butternut Squash Noodles (Squoodles) with a Browned Butter, Ham & Sage Sauce. Because you can’t sacrifice ALL of the goodies. Gotta work with what you have.
I’m nose diving into fall inspired dishes, but honestly, who doesn’t love the comfort of fall foods? There is just so much warmth to be had and really makes me all tingly inside. Yes, still talking about food here.
Last winter I made a sweet potato & ricotta gnocchi, with the same exact sauce that I’ve used here, except this time I’ve cut back a lil bit on the butter. Mostly because I am on weight watchers and like to keep my meals under 10 points.
Butternut Squash “squoodles” are the bets noodle imposter for this dish, mostly because of texture and the subtle sweetness that the squash gives. I tried sweet potato “spoodles” and didn’t really care for the end result. SO stick with the squash.
IF YOU DO NOT OWN A SPIRALIZER this recipe is STILL POSSIBLE. Instead, cut your butternut squash into 1/2″ cubes and you can call it…. “squocchi” (I mean, that is a total reach, since it is literally just cubed squash, but if you want it to have a pasta name the closet thing i could think of in that shape would be gnocchi). Continue to saute the squocchi in the pan, just might take a little bit longer.
I ended up buying little hame pieces already chopped up because I wanted this dish to be quick. If i’m eating healthy, it’s usually an impulse decision and so I don’t want to change my mind, the easier the better, and the more likely I’ll repeat the healthy meal again.
You can replace all of the butter with olive oil, but I like to use a little bit of both. I kept the butter to a minimum, but enough to still brown and lightly coat the squoodles and still give you the nutty warmth that browned butter gives a dish.
Toasted walnuts are optional, but gives the dish a nice little crunch.
Be sure to add the sage at the very end AND a little sage goes a long way. You really only need 5-6 leaves at the most.
- 6 cups butternut squash spirals (or about 4 cups chopped, 2 medium sized butternut squash)
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- ⅓ cup chopped ham
- 5-6 sage leaves
- ¼ cup shaved parmesan
- ¼ cup toasted chopped walnuts (dry toast whole in a pan for about 2 minutes and then chop)
- Salt & Pepper to taste
- **Optional Arugula to serve over (about 4 cups, 1 cup per plate)
- First in a large pan over medium heat add your olive oil. Let heat for about 30 seconds and then add your butternut squash. Toss around until squash is fully coated and cover, stirring every minute to prevent squash from sticking to pan and even cooking. Do this until desired texture is reached (I prefer about 8 minutes for a softer texture and if used cubed squash this may take a little bit longer).
- When squash has finished cooking, remove from pan and set aside in a bowl. You’ll be adding this back into the pan once the butter has browned.
- In the same pan that you cooked the squash, add your 2 tbsp butter over medium heat. Brown the butter, stirring, and keeping a close watch because you don’t want to burn the butter. Butter is ready when it is a nice amber color and gives off a nutty aroma. Because you are using a smaller amount of butter this will happen more quickly.
- Turn off the heat, wait 20 seconds, and then add your ham and sage leaves. Mix together and then add your butternut squash noodles back into the pan and toss together. Salt & Pepper to taste.
- Top with shaved parmesan and toasted walnuts. And serve over a bed of arugula or a la carte .