Butternut Noodles in Burnt Butter & Sage Sauce

Butternut Noodles in Burnt Butter & Sage Sauce

Butternut Noodles in Burnt Butter & Sage Sauce

By: Naomi Sherman

Sweet, tender butternut noodles are draped in a silky sauce of burnt butter and sage in this delicious dish that makes the most of one pumpkin


Servings

4

Prep time

Cook time

Recipe


Ingredients

  • 3 tbsp fresh sage leaves, larger leaves set aside, remaining leaves finely chopped
  • 125g butter
  • 250g left-over pumpkin pieces, diced
  • 1 onion, finely diced
  • 250mL chicken stock
  • Salt & pepper, to taste
  • 1 cup baby spinach
  • Shaved parmesan, to garnish

Method


  • Peel and deseed a butternut pumpkin. Spiralise approx. 750g of pumpkin and roughly dice the remaining pumpkin.
  • Melt butter in a saucepan and add whole sage leaves. Wait until the sage crisps up and then remove leaves and drain on a paper towel.
  • Stir the butter over medium-high heat until it foams.
  • Continue stirring, watching the colour of the butter beneath the foam until it turns a rich, dark brown.
  • Remove from the heat and add onion and remaining chopped sage.
  • Sit in hot butter for a couple of mins.
  • Place pumpkin in the pot, along with the broth.
  • Bring to the boil and then reduce to a simmer.
  • Simmer gently for about 10-15 mins or until the pumpkin is soft.
  • Using a hand blender, blitz the mixture until it forms a smooth sauce.
  • Taste and season.
  • Add the pumpkin noodles and gently toss until they are coated with the sauce.
  • Add the baby spinach.
  • Heat over medium heat for no longer than 5 mins as the noodles will easily start to fall apart if they get overcooked.
  • Serve immediately with shaved parmesan and the crispy sage leaves.

  

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Naomi Sherman

Naomi Sherman

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