Photo by Viktor Hanacek
This is an easy, but impressive and really tasty gluten free-vegan option that is perfect as a lunch or dinner option.
3 spiralized Courgettes
300 g of butternut squash peeled and chopped in cubes
1 medium golden onion thinly sliced
3 garlic cloves unpeeled
Pine nuts to taste
Cracked black pepper to taste
Dried red chilli pepper to taste
Salt to taste
5 Fresh sage leaves
+/- ½ cup lactose free milk*
*A sweet milk, such as almond milk is not recommend, the butternut squash sweetness is more than enough.
1.Cover a tray with baking paper and place the butternut cubes all over, dressing it with a little olive oil, sprinkle salt and cracked black pepper to taste. Place the garlic cloves among the butternut cubes (remember: unpeeled!).
2. Put the tray into the pre-heated oven and roast the butternut squash up to 25-30 minutes or until the squash is tender and lightly browned.
3. In the meantime, heat olive oil in a large skillet over medium heat; add the thinly sliced onion and sprinkle some chilli pepper to taste, the pine nuts and sage leaves.
4. Once the onion and pine nuts have a light golden colour, add the courgette. From this point stir the ingredients for 1 minute, then add a little bit of water, just enough to produce some steam with covering the skillet with the lid, about a ¼ of a cup, leaving it cook fir up to 5-7 minutes until the courgette is softened.
5. Put the roasted butternut squash into a blender cup and join the garlic (peel it off before; it will be easy-peel and very soft after roasting in the oven) and milk. Blend it up until the result is a creamy sauce. Taste it and, in case, add either more seasoning (salt & pepper) if needed or milk, to have less of a thick texture.
6. Bring the butternut cream to a saucepan over medium heat and stir for a couple of minutes, until it comes to a high temperature, as a pasta sauce needs to have.
7. With the help of a fork and a ladle, join part of this cream to the courgette on the skillet, stirring it carefully to do not smash the spaghetti courgette.
8. Serve immediately and sprinkle grated parmesan cheese or, if you want to keep the recipe as a vegan option, use lactose free parmesan cheese type.
The idea is to use as much sauce as you like in a spaghetti dish, so let your eyes guide you.
It will really look like a traditional Italian spaghetti, but with super low carb, no gluten and no lactose!
If you don’t need the whole butternut sauce, you can keep it in the fridge and consume later as a creamy soup or a toast spread or joint the cream to another savoury dish as you prefer.
This recipe has been kindly offered by Hen Party Latino, a hen party company that organize hen party activities in Dublin.