Recipe courtesy of Tyler Florence
Butternut Squash Noodles with Mushroom Sauce
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- Level: Intermediate
- Total: 1 hr 15 min
- Active: 1 hr
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 527
- Total Fat
- 43 g
- Saturated Fat
- 18 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 6 g
- Sugar
- 7 g
- Protein
- 9 g
- Cholesterol
- 88 mg
- Sodium
- 771 mg
- Level: Intermediate
- Total: 1 hr 15 min
- Active: 1 hr
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 527
- Total Fat
- 43 g
- Saturated Fat
- 18 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 6 g
- Sugar
- 7 g
- Protein
- 9 g
- Cholesterol
- 88 mg
- Sodium
- 771 mg
Ingredients
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.
