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Usher in autumn/fall with this tangle of butternut noodles. It’s still light enough for Indian summer temperatures, but it’s filled with all those earthy flavors that we’re ready for come September. Sage and garlic are natural flavor buddies for butternut squash, and this dish plays on that classic pasta combination by making the squash the noodles instead of just an add-in. And best of all, it all comes together quick enough for a weeknight dinner. Vegetarians and omnivores might like a grating of Parmesan and/or a fried egg on top, too.
spiralizer or julienne peeler
1 large butternut squash, the top handle part only, peeled (see note)
Gefen Olive Oil for frying, plus extra for serving
140 grams/2 cups mushrooms (I used cremini), sliced
3 cloves garlic, finely chopped or 3 cubes Gefen Frozen Garlic
10 fresh sage leaves, finely chopped
salt, to taste
freshly ground Gefen Black Pepper, to taste
1 to 2 tablespoons water
3 tablespoons roughly chopped toasted walnuts, to serve
Make the butternut noodles by using a spiralizer or a julienne peeler. You should get a big pile of noodles if you’re using a large-ish squash. If you’re using a spiralizer, remember to break up the noodles so they aren’t extra long.
Heat a thin layer of olive oil in a large, high-sided frying pan/skillet over a medium-high heat. Add the mushrooms, half of the garlic, and a good pinch of salt. Cook, stirring only a couple of times, for about five to six minutes, until softened and golden. Stir in a pinch of the chopped sage leaves (leaving most of them for later). Remove the mushrooms from the pan and set aside.
Heat another thin layer of olive oil over a medium-high heat. Add the butternut noodles, remaining garlic and another couple of pinches of salt and stir. Cook for about two minutes, stirring once or twice.
Add a little splash (just a tablespoon or two) of water and cover the pan. Cook for another three to four minutes, until the butternut is tender.
Stir in the remaining sage and the mushrooms until everything is well combined. Taste for seasoning, adding more salt if needed and a crack of black pepper.
Serve divided between two bowls and topped with toasted walnuts and another drizzle of olive oil.
From The Vital Vegan More than 100 Vibrant Plant-Based Recipes to Energize and Nourish by Leah Vanderveldt, Ryland Peters & Small
Photography by Clare Winfield © Ryland Peters & Small 2017, 2023
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