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How to make butternut squash noodles w/pumpkin sauce

Make Butternut Squash Noodles W/Pumpkin Sauce

22
STEPS
INGREDIENTS
Spiralize the butternut squash.

Spiralize the butternut squash.

Preheat oven to 400. Put noodles on parchment on baking tray. Drizzle with EVOO, then season with sea salt & black pepper. Roast for about 10 minutes.

Preheat oven to 400. Put noodles on parchment on baking tray. Drizzle with EVOO, then season with sea salt & black pepper. Roast for about 10 minutes.

Heat pan to medium heat & add EVOO.

Heat pan to medium heat & add EVOO.

Add sage leaves & fry until crispy about 3 minutes. Remove from oil & put on a paper towel.

Add sage leaves & fry until crispy about 3 minutes. Remove from oil & put on a paper towel.

Using the same pan, add garlic & onion. Cook for about 2 minutes. Optional: Add red pepper flakes.

Using the same pan, add garlic & onion. Cook for about 2 minutes. Optional: Add red pepper flakes.

Add pumpkin & combine.

Add pumpkin & combine.

Add almond milk & season with sea salt & black pepper. Stir until sauce thickens & absorbs milk. Higher the heat & bring to a boil.

Add almond milk & season with sea salt & black pepper. Stir until sauce thickens & absorbs milk. Higher the heat & bring to a boil.

Add grated cheese of your choice.

Add grated cheese of your choice.

Lower to a simmer. Crumble the sage leaves, add to the sauce, & stir.

Lower to a simmer. Crumble the sage leaves, add to the sauce, & stir.

Remove the noodles from the oven & add to a bowl.

Remove the noodles from the oven & add to a bowl.

Add pumpkin sauce to your noodles & top with walnuts. Enjoy!

  • 1.0 Butternut squash, spiralized
  • 0.0Tbsp Extra virgin olive oil
  • 2.0 Cloves of garlic, minced
  • 0.0c Onion, chopped
  • 1.0 15 oz can Pumpkin
  • 1.0c Unsweetened Almond milk
  • 6.0 Sage leaves
  • 1.0Tbsp Grated cheese
  • Sea Salt
  • Black pepper
  • Walnuts
  • Optional: red pepper flakes