SQUASH NOODLES IN WALNUT-SAGE BUTTER
This is a super easy and really luxurious recipe. The combination of fresh sage and walnuts in a simple butter sauce is a winner. SERVES 4
PREP TIME: 10 minutes
COOK TIME: 10 minutes
4 tablespoons grass-fed butter
1 small shallot, minced
½ cup chopped walnuts
⅓ cup chopped fresh sage leaves, plus a little extra for garnish
4 large yellow squash, spiralized
Salt
Freshly ground black pepper
- In a large skillet over medium heat, melt the butter. Sauté the shallot until slightly translucent, about 5 minutes. Add the walnuts and sage, and give it a good stir. Cook for another 2 to 3 minutes, or until the walnuts get a bit toasted.
- Add the squash noodles to the pan, and sauté until fork-tender, just 2 to 3 minutes more.
- Season with salt and pepper and serve.
VARIATION 1 SQUASH NOODLES WITH PESTO: Skip the walnut-sage butter, and sauté the squash noodles in 2 teaspoons olive oil. Toss with 4 to 5 tablespoons Pesto (here).
VARIATION 2 SQUASH NOODLES WITH MEAT SAUCE: Sauté 1 pound ground beef and 1 (14-ounce) can diced tomatoes in a large pan until the meat is no longer pink, 7 to 8 minutes. Season with salt and pepper, and add the squash noodles. Cook for another 2 to 3 minutes and serve.
PALEO PAIR: Serve these squash noodles in walnut-sage butter with a side of Perfect Sautéed Mushrooms (here) for a light lunch.
