Squash is not a popular item on our table, unless it comes from the grill… So this time, I neglected to inform my taste-testers of this month’s Improv Cooking Challenge ingredients. I just knew that if I tossed in some bacon, chances of the dish being devoured would go way up!
For this recipe you will need:
- butternut squash
- drizzle of olive oil
- 4 oz. salted butter
- 12 fresh sage leaves (small to medium)
- 3 cloves garlic, chopped fine
- 2 oz. bacon crumbles
- Parmesan cheese (freshly shred about 2 oz.)
I went to Sprouts and bought the largest butternut squash I could find -- which proved to be slightly problematic for my little Veggetti. Cut off the bulbous portion, seed it & roast separately for some other use. Cut off the stem end and peel the rest of the squash. Use a spiralizing tool to make “noodles”. Place the butternut noodles onto a silicone baking sheet in a pan and drizzle with a little olive oil.
While the squash is baking, brown the butter in a large skillet over medium heat.
I was pleasantly surprised at how much the fellas enjoyed dinner! They had seconds and asked for more, but the skillet was empty…
Want some more squash & sage recipes? Click the links below to see what my fellow Improvers prepared for you today:
