SQUASHING IT UP
Spaghetti & Butternut Squash Saute With A Sage Brown Butter Sauce
I fell in love with both butternut and spaghetti squash when I started growing them in my garden. Not only are they healthy for you, but when you prepare them properly, they are delicious! Both are fairly versatile, especially the spaghetti squash, and pair with many foods. I remember the first time I tried spaghetti squash, it was at a restaurant in Wayne Pa and they used it in place of pasta. I was floored and hooked.
Both can be intimedating looking, but they are so simple to cook. Typically I cook and eat these separately. The spaghetti squash I use in place of pasta for mac and cheese dishes or as a side. The butternut squash I roast as a side dish with warm spices. I thought to myself, why not let the two tango and saute some other ingredients to make it one cohesive dish. The brown butter sauce is also a new addition for me and it works so well. I cooked this the first time a couple of weeks ago and Karl couldn’t get enough, so I knew this was a winner.
You can eat this as a stand alone for the vegetarians out there, or you can add a piece of meat with it. I could also see adding some ground turkey into the mix. The possibilities are endless.
RECIPE & INSTRUCTIONS: SPAGHETTI & BUTTERNUT SQUASH W/ SAGE BROWN BUTTER SAUCE
COURSE: Lunch/Dinner COOK TIME: 1+ Hrs SERVINGS: 3-6
INGREDIENTS FOR SPAGHETTI SQUASH:
Medium/Large Spaghetti Squash
Olive Oil
1 Onion
2 Cloves Minced Garlic
1 Bell Pepper
1 15oz Can Chickpeas, rinsed
15 Whole Cherry Tomatoes
Lemon Juice
Salt
Pepper
Parmesan Cheese
INGREDIENTS FOR BUTTERNUT SQUASH:
Medium/Large Butternut Squash
Olive Oil
Salt
Pepper
1 Tbsp.. Cinnamon
½ tsp. Nutmeg
INGREDIENTS FOR SAGE BROWN BUTTER SAUCE:
1 Stick Butter
2 Clove Garlic Minced
¼ Cup Chopped Sage Leaves
½ tsp. Pepper
INSTRUCTIONS:
Cut spaghetti squash lengthwise and spoon out the seeds in the middle. Brush olive oil on the flesh of the squash and sprinkle with salt and pepper.
Place the squash flesh side down in a brownie pan or baking sheet pan filled with ½ of water. Place in oven at 375 for 35-45 minutes, or until the skin is soft. **You may also microwave the squash on high for 10-11 minutes.** Once cooked, turn flesh side un and let it cool for 15-30 minutes.
Peel the butternut squash and cut off both ends (about ½ inch). Then cut the squash at the bottom of the neck (long part of the squash) and then slice in half. Take the seeds out of the round part, and then cut the squash into 1 inch cubes. Place in a bowl and mix in 2 Tbsp. of olive oil, 1 tsp. salt, 1 tsp. pepper, 1 Tbsp. cinnamon, and ½ tsp. of nutmeg.
Place the butternut squash on a baking sheet pan and cook at 400 for 25-30 minutes, or until tender.
While the squashes are cooking, it is time to make the base for the squash and the sauce.
In a large skillet pan, add 1 Tbsp. of olive oil, and the chopped garlic. Cook for 1 minute and then add your chickpeas. Cook for another couple of minutes until the start popping or you see a golden color on the edges. Then turn the heat off and add tomatoes, onion, pepper, and add juice of one lemon. Set aside
In a small skillet pan, melt the butter and cook for a minute over low heat. When you see it bubbling, add the garlic and cook 30 seconds to one minute. Then stir in your sage leaves and cook for one or two minutes until the butter has a nutty aroma or a light brown color. At the end add your pepper. Once the butternut squash has cooked, you will add the sauce to the squash in a large bowl.
Finally you will marry all the ingredients in the large bowl. Scrape out the spaghetti squash with a fork to get all the flesh out from the skin. It will look just like strands of spaghetti. Then add your sauté mixture with the chickpeas to the large bowl and gently mix everything.
When you serve on a plate, shave some fresh parmesan cheese (or any cheese you like) over the top and a final dash of salt and pepper. I can eat this alone, or with a protein like fish or chicken
