If you love pasta, but hate the empty calories, carbs, and—*gasp*—gluten, this easy recipe for Butternut Squash Bucatini (aka thick-cut butternut squash noodles) is about to change your life.
Prep: 30 mins
Cook: 10 mins
Yields: 5-6 Servings
1 butternut squash (whole)
1 bunch kale
4 tbspgrass-fed butter
ricotta cheese (full-fat)
Walnut Basil Pesto
2 cloves garlic
1/3 cupextra virgin olive oil
4 leaves sage (fresh)
salt & Pepper
WALNUT BASIL PESTO:
1Add basil, walnuts, garlic, and olive oil to a food processor*. Add a squeeze of lemon juice and a few pinches of salt and pepper. Process until smooth and creamy. Set aside. You can also use a blender or make it by hand.
SAGE BROWN BUTTER:
1Add butter to a LIGHT COLORED saucepan over low heat. Cook and continuously stir until the butter begins to turn brown (~5 minutes, it should start to smell nutty).
2Once it begins to brown, add fresh sage and take off the heat. Add a few pinches of a salt and set aside.
*Pay extra attention to this, it can burn very easily.
1Sautee kale in a saucepan with olive oil over medium heat. Season with salt, pepper, and little lemon zest. Cook ~5 minutes until wilted.
BUTTERNUT SQUASH BUCATINI:
1Cut off the base of a butternut squash and peel skin. Choose a thick attachment for your spiralizer and spiralize into noodles.
2Sautee noodles in olive oil on medium-high heat for about 5 minutes, or until they start to soften and caramelize. Season with salt and pepper. Don't overcook or they'll get soggy.
3**OPTIONAL: Pour brown butter sauce over noodles and combine thoroughly. Cook ~1 minute and remove from heat.
4Assemble your plate. Add walnut pesto, butternut bucatini, sauteed kale, chopped walnuts, and fresh ricotta (if you want it). Enjoy.