You know the ‘mind over matter’ phrase where willpower is used to overcome obstacles? Well, sometimes, we need to put it to use with what we eat. And there’s no better example of mind over matter and food than with pastas made from a spiralizer. A spiralizer is a simple kitchen tool that spiral cuts, shoestrings, and makes ‘noodles’ out of vegetables. And one look at, say, zucchini noodles is enough to encourage the substitution of carb-heavy pastas with a look-alike dish that is healthier. Not to mention how nice it is to not fall into a food coma after eating a carb-heavy meal. So much of our eating enjoyment comes from the presentation, and the spiralizer allows us to recreate our favorite pretty pasta dishes.
Foods that can be used in a spiralizer include apples, carrots, cucumber, potatoes, zucchini, and more.
Try this butternut squash noodle with sage brown butter the next time you’re craving pasta. You’ll love the taste and texture, and your energy will not be depleted.
Butternut Squash Noodles with Sage Brown Butter
4 cups spiralized butternut squash noodles; made using a 1/8-inch or 3mm noodle blade
2 teaspoons extra virgin olive oil
4 tablespoons unsalted butter
8 to 10 fresh sage leaves
Parmesan cheese, for garnish
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Place squash noodles on the baking sheet. Drizzle noodles with olive oil and then toss to coat. Bake until noodles are just soft, about 5 to 7 minutes. While noodles cook, melt butter in a large skillet set over medium heat. As soon as the butter begins to brown, within 1 to 2 minutes, add the sage leaves to the skillet; sauté until they begin to darken and become fragrant, about 3 minutes. Remove skillet from heat. Add noodles to skillet; toss to coat. YIELDS 4 CUPS
Brightly colored and delectably rich in flavor, butternut squash adds both beauty and comfort to dishes and meals. And it’s loaded with nutrition. Butternut squash is an excellent source of vitamins A and C, a very good source of fiber, manganese and vitamin B6, and a good source of copper, folate, magnesium, omega-3 fatty acids, potassium, tryptophan, and vitamins B2 and K. Butternut squash is also loaded with carotenoid antioxidants.