Butternut Squash Noodles with a Browned Butter, Ham & Sage Sauce
Prep time: 
Cook time: 
Total time: 
Serves: 4
Weight Watchers Points Per Serving: 7
  • 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)
  1. 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).
  2. 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.
  3. 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.
  4. 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.
  5. Top with shaved parmesan and toasted walnuts. And serve over a bed of arugula or a la carte .
Recipe by My Lavender Blues at https://mylavenderblues.com/butternut-squash-noodles-with-a-browned-butter-ham-sage-sauce/