Ingredients
Creamy Butternut Squash
Nood les
1 lb. butternut squash, neck separated from bulb 1 tbsp. unsalted butter 2 Tbsp. water 2 garlic cloves, chopped ⅛ cup yellow onion, chopped 3-4 sage leaves ¼ cup heavy cream 2-3 Tbsp. parmesan cheese ½ tsp. salt Pinch cayenne pepper (flakes or ground) Directions 1. Peel and trim ends from squash. Use the Handy Spiralizer with the Thin Cut Cone to spiralize the Squash. Use paper towels to press out excess liquid. 2. In Chef Series II 11” Frypan, melt butter over medium heat and add butternut squash noodles. Stir to coat, add 2 tbsp. water and cover for 5-7 minutes or until noodles are fully cooked. 3. Uncover, make a well in the center, and add garlic and onion. Sauté for 1 minute, and mix well with noodles. Add sage, and mix to combine. 4. Remove from heat, and mix in heavy cream, parmesan, salt and cayenne pepper. Serve immediately.
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