I bring you this Sage and Brown Butter Squash Pasta recipe for your deep healing, because pasta is one of my all-time comfort foods, and I know it is for many of you, and deprivation is just not healing.
When I first discovered that gluten was creating problems for me, there were no alternatives but to do without. So I was delighted many years ago to find an excellent rice pasta, to substitute for all the traditional gluten-filled pastas I loved but wasn’t tolerating. As more and more people found that not just gluten, but grains in general, contribute to indigestion and bloating, we discovered yam shirataki noodles. And for folks with SIBO and Candida overgrowth, who have to restrict starchy carbs, we found kelp noodles. Most recently, several companies have come out with high-protein lentil-based pastas (my favorite is by Tolerant Foods.) But I have to say that my body prefers whole foods to anything processed and packaged, no matter how clean the ingredients are. Thanks to the Spiralizer, a nifty kitchen gadget you can purchase for about $20, you can make your own fresh vegetable pasta in minutes. The texture is fabulous, and so is the taste.
Last September I posted a recipe for a creamy Fettuccine Alfredo made with spiralized zucchini noodles, and here I’ve got a new option for you, with a totally fresh flavor profile. This Sage and Brown Butter Squash Pasta calls for butternut squash for the spaghetti, (and yes, you could probably use spaghetti squash and skip the spiralizing; if you try it, please let me know how it compares.) This whole-food spaghetti dish is on the savory-sweet side, with a sage and brown butter sauce accented with cinnamon and a hint of nutmeg and cayenne. I suggest pairing it with a lovely arugula salad or a cup of beef bone broth.
As you adjust to eating more fresh, whole foods, incorporating plenty of fat and protein and yummy flavors, you will find yourself more satisfied while eating smaller quantities of food, naturally.
- 1 butternut squash
- 1/2 c ghee
- 2 tsp cinnamon
- pinch or more of nutmeg
- 1/4 c macadamia nuts, finely chopped
- 1 1/2 tsp red pepper flakes, or pinch of cayenne
- 6 fresh sage leaves
- 6 fresh basil leaves, chiffonaded
- 1/8-1/4 c bone broth
- splash of truffle oil (optional, but exceptional)
- salt, to taste
- Slice off ends of squash and peel with a vegetable peeler. Set into your spiralizer and crank out spaghetti noodles.
- Melt ghee in large saucepan. Add cinnamon, salt, nutmeg and truffle oil. Add sage leaves and continue to cook until leaves begin to brown and crisp up. Reduce heat and toss squash into sauce. Using tongs, mix noodles to coat completely. Add 1/8 c bone broth and cover to soften. When noodles are done to your preference (they will break into smaller noodle lengths as they cook longer) remove to plates. Garnish with mac nuts and fresh basil.