Squash Sauce Courgetti Pasta
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • ½ butternut squash, chopped into 2 cm cubes
  • 3 cloves of garlic, unpeeled
  • 5 sage leaves
  • Handful cherry tomatoes, halved
  • 2 tablespoons tahini
  • 1 teaspoon smoked paprika
  • ⅛ teaspoon turmeric
  • Salt & pepper, to taste
  • 4 courgettes / zucchinis, spiralized
  • Handful of parsley, for serving
  • Coconut oil, for cooking
Instructions
  1. Preheat your oven to 175ºC/345ºF and line a baking tray with baking parchment.
  2. Toss together the butternut squash, garlic, sage leaves, and cherry tomatoes along with a drizzle of coconut oil. Roast for 30-35 minutes, tossing once halfway through, until tomatoes are blistered and squash can be easily pierced with a fork.
  3. Remove tomatoes from baking tray and set aside.
  4. Peel your roasted garlic and add to a blender along with the squash, sage leaves, tahini, paprika, turmeric, salt and pepper. Blend until smooth and creamy. Taste and adjust any seasoning.
  5. Pour the sauce into a skillet and heat over low-medium heat. Once the sauce comes to a simmer, add the courgette / zucchini noodles and toss together. Simmer for a further 5 minutes.
  6. Serve hot with the roasted cherry tomatoes and parsley.
Recipe by Sprinkle of Green at https://www.sprinkleofgreen.com/sage-squash-courgette-zucchini-low-carb-noodles