Spiralized Butternut Pasta with Mushrooms & Sage
Ingredients
-
1
teaspoon
extra virgin olive oil
-
1
yellow onion, thinly sliced
-
1
(3 pound)
butternut squash, peeled
-
2
cloves
garlic, minced
-
1
tablespoon
freshly minced sage leaves
-
8
ounces
mushrooms, sliced
-
2
cups
curly kale, chopped
-
to taste
sea salt
-
to taste
freshly ground black pepper
Instructions
- Warm the olive oil in a large Dutch oven over medium-low heat and sauté the onion until softened, about 5 minutes.
- While the onion cooks, cut the bulb end of the squash off and spiralize the long part to create noodles.
- Set the noodles aside and if using, cube the remaining bulb part of the squash.
- Once the onion is soft, add the garlic, sage, and mushrooms, and sauté for another 5 minutes.
- Add the butternut squash noodles, kale, 2 tablespoons of water, and ½ teaspoon of fine sea salt.
- Cover the pot and let the vegetables cook until tender, about 10 minutes, stirring occasionally.
- Once tender, season with additional salt and pepper to taste, then serve warm.
Nutrition Facts (estimated)
Servings
2
Calories
357
Total fat
4g
Total carbohydrates
83g
Total protein
9g
Sodium
1182mg
Cholesterol
0mg
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