Butternut Squash Noodles with Brown Butter and Sage, Pumpkin Seed…

Butternut Squash Noodles with Brown Butter and Sage, Pumpkin Seed Pesto Recipe




2 medium butternut squash, peeled

2 cup loosely packed fresh sage leaves

3 tablespoons hulled pumpkin seeds

¼ cup good quality Parmesan cheese

2 Tablespoons olive oil

2 Tablespoons butter

¼ cup pomegranate arils    

2 Tablespoons hulled pumpkin seeds, toasted

3 Tablespoons grated Parmesan cheese

1 teaspoon ground cinnamon

Salt & pepper to taste

  1. Cut the butternut squash width-wise, just above the hollow round base of the squash. Keep the round portion for another use. Keep the long, tube-shaped parts of the squash for spiralizing. Use a tabletop spiralizer with a fettuccine attachment to transform the squash into noodle shapes. Set spiralized squash aside.
  2. In a blender or food processor combine sage, 3 tablespoons pumpkin seeds and Parmesan cheese. Cover machine and pulse until the mixture resembles course crumbs. With motor running, slowly add in olive oil in a long stream until the mixture looks like paste. Transfer pesto to a small, airtight container until ready to use.
  3. To prepare dish, melt butter over medium heat in a large pan. Add spiralized to pan and toss to coat. Continue cooking over medium heat until squash noodles are tender and butter has browned, about 8 minutes. Add 2-3 tablespoons of the pesto mixture. Toss to combine and continue cooking for 2 minutes more. Season generously with salt and pepper to taste.
  4. Remove noodles from heat. Garnish each serving with fresh pomegranate arils, toasted pumpkin seeds, grated Parmesan cheese and a dusting of cinnamon.