Nutty notes of brown butter and aromatic sage elevate ribbons of butternut squash noodles for a quick and easy side dish. Even if you don’t have a spiralizer, it’s easy enough to snag a pack of pre-spiralized veggie noodles at your local grocery store these days.
Bake them off with a bit of olive oil in the oven. Then just brown that butter in the skillet of your choice and sprinkle in some fresh sage. BAM! You’ve got a seasonal side dish worthy of Martha’s mag but you only spent 15 minutes making it.
Add a generous sprinkle of parmesan cheese and you’ve upgraded the traditional family fake-out: veggies hidden under layers of butter and cheese.
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Nutty notes of brown butter and aromatic sage elevate ribbons of butternut squash noodles for a quick and easy side dish.
Ingredients
12 ounces butternut squash noodles
2 tablespoons olive oil
1/2 cup butter (one stick)
8 fresh sage leaves
2 tablespoons grated parmesan cheese
Instructions
Preheat the oven to 375 degrees.
On a large baking sheet, toss butternut squash noodles in olive oil and sprinkle with a bit of salt and pepper. Spread the noodles evenly around the baking sheet and bake for about 10 minutes.
Meanwhile, cut the butter into chunks and melt over low heat in a skillet, whisking constantly for about 7 minutes. The butter should foam and turn a nice golden brown with plenty of brown specs.
Add the sage leaves and remove from heat.
Take the butternut squash noodles out from the oven and add to the brown butter skillet. Toss gently.
Serve immediately topped with grated parmesan cheese and a bit of salt and pepper.
