The perfect Fall side dish, or addition to your Thanksgiving table
- 1 medium-large butternut squash, about 3 pounds, (top part only, see note)
- 1/4 cup + 2 teaspoons avocado or light olive oil
- 1 large shallot, (thinly sliced)
- 3 ounces prosciutto, (thinly sliced)
- 1 teaspoon fresh minced sage
- 1/2 cup chicken stock
- 1/2 cup heavy cream (or dairy-free milk for dairy-free, I used Oat milk)
- pomegranate arils, (for garnish)
- fried sage (optional, for garnish)
- Preheat your oven to 425ºF.
- To make the butternut squash noodles, cut off the bulb section and reserve it (for soup, broth, roasting etc) and peel the straight top part.
- Set your spiral slicer with the thicker noodle blade and run the squash through it. Toss the noodles with 1/4 cup oil on a rimmed baking sheet. Bake for 10 minutes, or until just barely tender.
- Meanwhile, In a large skillet over medium-high heat, add the remaining 2 teaspoons oil. Add the shallot and prosciutto and cook for 4-5 minutes, or until the prosciutto is crispy and the shallot is tender.
- Add the chicken broth, cream (or dairy-free milk), and sage, and bring to a boil. Cook for another 2-3 minutes, or until reduced and thickened. Stir in the noodles and cook for a minute more, or until the noodles are coated in the sauce and are cooked to your liking.
- To make the fried sage, if using: Heat a small skillet over medium heat and add just enough oil to create a layer in the pan. Once shimmering, add sage leaves and cook until crisp, turning once, about 2 minutes total.
- Garnish with pomegranate arils and/or fresh or fried sage
When selecting a squash for this dish, look for one with more er, shaft, than bulb. Since the fatter bulb portion is hollow, you won’t be able to spiral slice it, but you can reserve it for another use, like roasting or adding to soup.