Butternut Squash Bucatini With Walnut Pesto & Sage Brown Butter

Directions

WALNUT BASIL PESTO:

1Add basil, walnuts, garlic, and olive oil to a food processor*. Add a squeeze of lemon juice and a few pinches of salt and pepper. Process until smooth and creamy. Set aside. You can also use a blender or make it by hand.

SAGE BROWN BUTTER:

1Add butter to a LIGHT COLORED saucepan over low heat. Cook and continuously stir until the butter begins to turn brown (~5 minutes, it should start to smell nutty).

2Once it begins to brown, add fresh sage and take off the heat. Add a few pinches of a salt and set aside. *Pay extra attention to this, it can burn very easily.

SAUTEED KALE:

1Sautee kale in a saucepan with olive oil over medium heat. Season with salt, pepper, and little lemon zest. Cook ~5 minutes until wilted.

BUTTERNUT SQUASH BUCATINI:

1Cut off the base of a butternut squash and peel skin. Choose a thick attachment for your spiralizer and spiralize into noodles.

2Sautee noodles in olive oil on medium-high heat for about 5 minutes, or until they start to soften and caramelize. Season with salt and pepper. Don't overcook or they'll get soggy.

3**OPTIONAL: Pour brown butter sauce over noodles and combine thoroughly. Cook ~1 minute and remove from heat.

4Assemble your plate. Add walnut pesto, butternut bucatini, sauteed kale, chopped walnuts, and fresh ricotta (if you want it). Enjoy.