![]() Top with the Parmesan and coarsely crumbled prosciutto. Put the squash on a serving platter and drizzle with the butter and sage leaves. Add the spiralized butternut squash and chopped garlic to the pan and cook until the squash is fork tender (10-15 minutes). Remove the skin of the butternut squash with a vegetable peeler. Cook the Butternut Squash Noodles Heat a large skillet over medium-high heat. Gently press and blot to absorb any excess water. Transfer to a plate to cool, then coarsely crumble.Īdd the remaining 5 tablespoons butter to the drippings in the skillet along with the sage leaves and a pinch of salt, and cook, stirring often, until the butter is a dark brown color, about 4 minutes. Remove the skin of the butternut squash with a vegetable peeler. Place the butternut squash noodles on paper towels or a clean dish towel and top with more towels. Add the prosciutto in a single layer and cook until golden and curled around the edges, flipping with tongs halfway through, about 2 minutes per side. Meanwhile, heat 1 tablespoon butter in a large skillet over medium heat until melted. Press the teeth of the handle into the squash so that it is secure. Sprinkle generously with salt and pepper and roast until tender but still firm, 10 to 15 minutes. Time to spiralize Load one of the halves into the spiralizer. ![]() Put the squash on a baking sheet and toss with the oil. Using a spiralizer, shave the squash into ribbons. Set the temperature to 400 degrees F, air fryer. Green Giant Veggie Spirals Butternut Squash are an exciting new take on noodles Enjoy these spiral-shaped vegetables as a great alternative to pasta. ![]() Remove the stem, then peel the remaining squash and cut in half crosswise. Skip the carbs and opt for sweet butternut squash noodles bathed in the nutty flavor of this classic Italian brown butter sauce. Add your butternut squash noodles into the air fryer basket, and add your seasonings. Cut the bulbous end off the squash and reserve for another use.
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