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butternut squash noodles, butternut noodles, butternut squash zoodles, butternut zoodles, butternut squash bucatini, butternut squash pasta, squash pasta, butternut squash pasta sauce, butternut squash pasta recipes, butternut squash sauce
butternut squash noodles, butternut noodles, butternut squash zoodles, butternut zoodles, butternut squash bucatini, butternut squash pasta, squash pasta, butternut squash pasta sauce, butternut squash pasta recipes, butternut squash sauce

Butternut Squash Bucatini With Walnut Pesto & Sage Brown Butter

  By Bryan DiSanto  

May 15, 2017

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

Ingredients

1 butternut squash (whole)

1 bunch kale

4 tbsp grass-fed butter

ricotta cheese (full-fat)

Walnut Basil Pesto

2 cups basil

1/2 cup walnuts

2 cloves garlic

1/3 cup extra virgin olive oil

4 leaves sage (fresh)

salt & Pepper

lemon

Directions

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.

SAUTEED KALE:

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.

00:00

5 Reviews

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Nelia

March 20, 2018

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Dotty

November 22, 2017

The paragon of undidstanreng these issues is right here!

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Bryan DiSanto

Bryan DiSanto

Founder & Editor-in-Chief at Lean It UP
ELLO ELLO I'm Bryan DiSanto. I'm the Founder & Editor-in-Chief of Lean It UP, a CPT/CSN/Fitness Coach, Chef trained at Le Cordon Bleu – Paris, NYU graduate, ex-fat kid, and all-around fitness junkie.

I also contribute to Men's Health Magazine.

When I'm not working on my abs (or somebody else’s), whipping up avocado roses and avocado toast, or running a Tough Mudder, I'm probably yelling at a Carolina Panthers game somewhere.

Come be friends with me on Instagram (@BRYDISANTO) & Snapchat (BRYDISANTO).
Bryan DiSanto