Tagged zoodles

Browned Butter and Rosemary Butternut Squash with Zoodles

Until two years ago I was a pretty strict vegetarian, but after years and years of studying nutrition, I couldn’t deny the health benefits of eating fish. So one evening when I was out with one of besties, I dove mouth first into a fish taco. Ever since that day I have had fish almost daily and honestly, I feel a sense of mental clarity and maybe a bit more energetic. Now, whenever we go out to eat I search for good fish dishes to recreate at home and salmon is always one of my favorite choices.  This past New Year’s Eve I was lucky enough to have dinner with some of my very best of friends before going out. We decided on a cute little place in Dayton’s Oregon District so I scoured the menu for salmon. The salmon was good, don’t get me wrong, but the side that came with it made me want to ditch all sense of dignity and lick the plate when I was finished. It came with pureed butternut squash (aka adult baby food). Since that day (approximately 3 months exactly) I have been wanting to recreate the magic. Ladies and gentlemen here it is!

The great thing about this recipe is it is adaptable. I paired it here with zucchini noodles but later in the week I mixed a little bit of cream in it and used it as the sauce for ravioli. It makes sense, really, because if you put browned butter in anything it will automatically taste amazing. No questions about that.

Recipe: Makes 2-4 Servings

Ingredients:
1/2 Butternut Squash
1 Stick of Salted Butter
2 Sprigs of Fresh Rosemary
Olive Oil
Salt
2 Zucchini

  1. Peal and medium dice butternut squash. Toss in olive oil and salt and place roast in the oven at 400 degrees until very tender.
  2. Place butter and rosemary in a small saucepan over medium heat and slowly brown the butter, being sure not to burn the milk fat solids. The butter will start to be bubbly/foamy at first and then will turn a golden brown and emit a nutty aroma (see picture above for reference).
  3. In a food processor, puree the butternut squash and slowly add 1/2 to 3/4 of browned butter. Season to taste.
  4. Spiralize the zucchini and sauté over medium heat in a little bit of olive oil until tender.
  5. Serve the butternut squash mixture over the zoodles and pair with your favorite protein.
  6. Enjoy!