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.
Heat pan to medium heat & add EVOO.
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.
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 grated cheese of your choice.
Lower to a simmer. Crumble the sage leaves, add to the sauce, & stir.
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
- Optional: red pepper flakes