Butternut Noodles in Burnt Butter & Sage Sauce
Recipe / Naomi Sherman
Sweet, tender butternut noodles are draped in a silky sauce of burnt butter and sage in this delicious dish that makes the most of one pumpkin.
Serves: 4
900g butternut pumpkin
Sauce
3 tbsp fresh sage leaves, larger leaves set aside, remaining leaves finely chopped
125g butter
250g left-over pumpkin pieces, diced
1 onion, finely diced
250mL chicken stock Salt & pepper, to taste
1 cup baby spinach Shaved parmesan, to garnish
1. Peel and deseed a butternut pumpkin. Spiralise approx. 750g of pumpkin and roughly dice the remaining pumpkin.
2. Melt butter in a saucepan and add whole sage leaves. Wait until the sage crisps up and then remove leaves and drain on a paper towel.
3. Stir the butter over medium-high heat until it foams.
4. Continue stirring, watching the colour of the butter beneath the foam until it turns a rich, dark brown.
5. Remove from the heat and add onion and remaining chopped sage.
6. Sit in hot butter for a couple of mins.
7. Place pumpkin in the pot, along with the broth.
8. Bring to the boil and then reduce to a simmer.
9. Simmer gently for about 10-15 mins or until the pumpkin is soft.
10. Using a hand blender, blitz the mixture until it forms a smooth sauce.
11. Taste and season.
12. Add the pumpkin noodles and gently toss until they are coated with the
