Butternut Squash Noodles With Blue Cheese And Sage

Name: Butternut Squash Noodles With Blue Cheese And Sage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 butternut squash neck end only, cut into 4 inch sections; 3 teaspoons olive oil divided; 1/2 cup red onion chopped; 1 clove garlic; 1/4 cup chicken stock; 2 tablespoons fresh sage chopped; 2 teaspoons parsley chopped; 2 teaspoons vinegar; 2 tablespoons blue cheese crumbled; 1/2 teaspoon salt; 1/2 teaspoon freshly ground black pepper

Servings: persons

1 butternut squash neck end only, cut into 4 inch sections
3 teaspoons olive oil divided
1/2 cup red onion chopped
1 clove garlic
1/4 cup chicken stock
2 tablespoons fresh sage chopped
2 teaspoons parsley chopped
2 teaspoons vinegar
2 tablespoons blue cheese crumbled
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

1
Preheat oven to 400u00b0F
2
Attach Spiralizer Attachment to your KitchenAid(R) Stand Mixer. Center squash on fruit and vegetable skewer; attach to Spiralizer. Attach peeling blade and medium spiralizing blade, and position at end of squash. Place medium bowl below blades to catch spiralized squash. Turn stand
3
mixer to speed 6 and process until blade reaches end of squash.
4
Toss with 1 teaspoon olive oil and spread out onto baking sheet. Bake 8-10 minutes. Remove from oven.
5
Heat remaining 2 teaspoons olive oil in large skillet. Add red onion and garlic and saute 1 minute. Add butternut squash to skillet and saute 1 to 2 minutes. Deglaze pan with stock and simmer 1 to 2 minutes. Stir in sage, parsley and vinegar.
6
Divide between 6 plates. Sprinkle with blue cheese and season with salt and pepper and serve immediately.

282

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 butternut squash neck end only, cut into 4 inch sections, 3 teaspoons olive oil divided, 1/2 cup red onion chopped, 1 clove garlic, and more.

Yes, Butternut Squash Noodles With Blue Cheese And Sage falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!