Butternut Squash "Pasta" (Paleo, AIP, Whole30)
Ingredients
- 1 butternut squash
- 2 cups bone broth
- 1/2 cup raw cashews
- 1 clove garlic
- 7 fresh sage leaves
- 2 tbsp nutritional yeast
- 2 tbsp coconut aminos
- 2 tbsp extra virgin olive oil
- Salt + pepper to taste
Instructions
- Peel butternut squash and chop off the ends so that you are only left with the middle. We'll use the ends for the sauce.
- Load the squash into your spiralizer and press the teeth into the end of the squash. Once secured crank the handle and use the bottom handle for leverage to push the squash through.
- Cube remaining squash. In a saucepan add 1 tbsp olive oil, cubed squash, bone broth, and garlic clove. Cook until soft. Once cooked transfer to blender.
- In a high speed blender add the cooked squash, bone broth, cashews, garlic, sage, nutritional yeast, and coconut aminos. Blend on high until smooth.
- Heat 1 tbsp olive oil in a pan at medium high heat, add the spiralized butternut squash. Cook for about 5 min, do not cook too long otherwise the noodles will break.
- Add the sauce on top and stir. Enjoy!