Butternut ‘Squashetti’ with Sage & Pine Nuts

Butternut ‘Squashetti’ with Sage & Pine Nuts

VEGAN, GLUTEN-FREE, DAIRY-FREE

This is a classic Italian flavour pairing of butternut squash, sage and pine nuts and it’s a dream. The only change I have made is to use the squash as the spaghetti (but you don’t have to as it works so well with real spaghetti, naturally!). Squash contains many important nutrients, including vitamin C and beta-carotene (which our body converts into vitamin A). The absorption of beta-carotene is boosted by the presence of healthy fat – olive oil and pine nuts.

serves 2 


INGREDIENTS

it would be helpful to have a spiralizer

extra-virgin olive oil
1 clove garlic, finely chopped
large handful fresh sage leaves
1 small butternut squash, peeled, deseeded and spiralised
2 tbsp toasted pine nuts
squeeze of lemon juice


STEP-BY-STEP

Heat 2 tbsp of olive oil in a large sauté pan, add the garlic and sage and fry over a low heat for 1 minute. Set aside in a bowl.

Put the spiralised butternut squash into the same pan with a little more olive oil. Season well and sauté over a medium heat for 2-3 minutes. Stir in the garlic and sage mixture and the toasted pine nuts.

Add a splash of water to help steam the squash and cook for another 2 minutes or until it is just tender. Squeeze over a little lemon juice, drizzle over a little more extra virgin olive oil and scatter over a pinch of salt and pepper.