Butternut Squash Noodles with Mushroom Sauce
Butternut Squash Noodles with Mushroom Sauce
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 527
- Total Fat
- 43
- Saturated Fat
- 18
- Carbohydrates
- 27
- Dietary Fiber
- 6
- Sugar
- 7
- Protein
- 9
- Cholesterol
- 88
- Sodium
- 771
- Total: 1 hr 15 min
- Active: 1 hr
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 527
- Total Fat
- 43
- Saturated Fat
- 18
- Carbohydrates
- 27
- Dietary Fiber
- 6
- Sugar
- 7
- Protein
- 9
- Cholesterol
- 88
- Sodium
- 771
- Total: 1 hr 15 min
- Active: 1 hr
Ingredients
1 butternut squash, neck only, peeled
Olive oil
Salt and pepper
1 cup quartered Brussels sprouts
1 cup chanterelles
1 cup halved king trumpet mushrooms
1 cup oyster mushrooms
4 tablespoons olive oil
8 fresh sage leaves
2 cloves garlic, thinly sliced
1 shallot, thinly sliced
1 cup heavy cream
1/2 cup red wine
1/4 cup freshly grated Parmesan
Directions
Special equipment:
a spiralizer- Preheat the oven to 400 degrees F.
- Using a spiralizer, make "buttles" (butternut squash noodles) from the squash.
- Heat 2 tablespoons olive oil in a medium saute pan over medium heat until glistening. Add the squash noodles and saute until softened, 7 to 10 minutes. Season with salt and pepper.
- Pulse 1/2 cup of the chanterelles and 1/2 cup of the king trumpet mushrooms in a food processor until ground.
- Heat 4 tablespoons olive oil in a medium saute pan over medium heat. Fry the sage until crispy, then transfer to a paper towel-lined plate. Add the garlic and shallots to the pan and sweat until just translucent, about 3 minutes. Add the ground mushrooms and cook until starting to brown, about 7 minutes. Season with salt and pepper. Add the cream and wine and bring to a boil. Reduce the heat to low and simmer until the liquid is reduced by half, about 10 minutes.
- On a baking sheet, spread out the remaining 1/2 cup chanterelles, 1/2 cup king trumpets and the Brussels sprouts in a single layer. Drizzle with olive oil to lightly coat; season with salt and pepper. Roast until starting to brown and the Brussels sprouts are tender, about 15 minutes.
- Toss the noodles in the cream sauce, then divide among four plates. Top with the roasted Brussel sprouts and mushrooms. Sprinkle with the Parmesan and garnish with the crispy sage.
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