Butternut Noodles and Mushrooms
I don’t know how it happened, but fall is already right around the corner. I am actually sitting here with a blanket on my legs since the mornings are already getting cool here in MA, so I decided to post one of my favorite warming and satisfying fall recipes.
The mushrooms used in this recipe have a very meaty texture to them so it’s very satisfying without the meat. Depending on your model of spiralizer, making veggie noodles can be pretty labor intensive, so I recommend buying the packages of pre-cut squash to spare yourself the extra effort of cutting, spooning, and peeling a whole squash before spiralizing it.
- 1 butternut squash, spiralized
- 1 cup oyster mushrooms, chopped (not too small – you want pieces big enough that allow you to still get the texture)
- 3 tbsp extra virgin olive oil (you may need a little more or less depending on how much noodles you end up with)
- 2 tbsp fresh, finely chopped sage
- Salt and pepper to taste
- In a large frying pan over medium-low heat, warm the olive oil until it begins to glisten (not smoke). Once it’s reached that temperature, add the oyster mushrooms and sage and sauté until the mushrooms are tender. As you are cooking it, the sage is infusing the olive oil with its flavor.
- Once the mushrooms are tender, add the butternut noodles to the pan and toss so that they are all coated with the oil and the mushrooms are distributed throughout. Cook 1-2 minutes to soften the noodles.
- Season with salt and pepper to taste and serve.
If you want some even bigger fall flavor or are really into the taste of sage, like I am, you can also finish this dish by sprinkling it with a little Bell’s Turkey seasoning before serving it.