I love using my spiralizer and finding different foods to use with it. This was my first time using butternut squash with it and I loved it. This whole meal came together in about 20 minutes. Quick and delicious!
Reposted from Proud Italian Cook
- 2 butternut squashes (try to find ones that have a longer neck and a little bulb because the neck is the only part that you will use for this recipe)
- 4-5 sausages (sweet or spicy Italian works well)
- 4 cups chopped kale
- 3 cloves garlic, minced
- parmesan for garnish
Preheat oven to 400 degrees.
Cut the neck off of your butternut squash, as low as you can down to the bulb without hitting any seeds. Save bulb to cut up and roast at another time.
Cut off the tip and peel with a vegetable slicer. Spiralize the butternut squash, using the smallest blade.
Toss on olive oil and spread out on a baking sheet. Sprinkle with salt and pepper and roast for 7-10 minutes. You want to make sure your noodles are still firm or they will get mushy so check them at 7 minutes.
While the noodles are roasting, heat 1 tbsp olive oil/refined coconut oil over medium/high heat. Remove sausage from casing and sautee, stirring frequently and chopping up as you go. Cook until evenly browned, about 6 minutes.
Add garlic and kale and mix with sausage until kale is wilted.
Remove noodles from oven, portion them into bowls and top with sausage and kale mixture. Top with a little freshly grated parmesan.