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How to cook Butternut Squash Pasta with Browned Ghee & Sage
INGREDIENTS
- 1 medium to large butternut squash
- 1⁄2 cup ghee
- 2 teaspoons cinnamon
- 6 fresh sage leaves
- pinch of nutmeg
- truffle oil, optional but strongly recommended
- 4 ounces finely sliced prosciutto
- 1⁄2 tablespoon red pepper flakes
- 1⁄4 cup macadamia nuts, crushed finely
DIRECTIONS
[1] Peel and seed butternut squash.
[2] Use a Paderno slicer to cut into spaghetti noodles.
[3] In a medium to large saucepan, melt ghee. Add the cinnamon, salt, nutmeg and truffle oil.
[4] Add sage leaves and strips of prosciutto; continue to cook until
the leaves begin to turn brown and crisp up.
[5] Turn OFF heat, toss the squash spaghetti into the sauce and mix to coat evenly.
[6] Let the mixture rest, serve with crushed
pepper flakes and a dusting of crushed macadamia nuts.
the leaves begin to turn brown and crisp up.
[5] Turn OFF heat, toss the squash spaghetti into the sauce and mix to coat evenly.
[6] Let the mixture rest, serve with crushed
pepper flakes and a dusting of crushed macadamia nuts.
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Enjoy
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