Spi­ral­ized Squash with Sage & Brown Butter

Rachael Ray Every Day - - Fast & Fresh -

START TO FIN­ISH: 20 MIN 2 pack­ages ( 10 oz. each) but­ter­nut squash noo­dles • 1∕4 cup olive oil • 3 tbsp. butter • 1∕2 cup fresh sage leaves • 1 tbsp. honey • chopped toasted hazel­nuts, for gar­nish On bak­ing sheet, toss squash and oil; sea­son. Roast at 400°, turn­ing once, un­til crisp-ten­der, 10 min­utes. In small skil­let, cook butter over medium-high un­til golden, about 3 min­utes. Add sage. Cook, turn­ing once, un­til crispy, about 2 min­utes. Trans­fer sage to pa­per tow­els; sea­son. Whisk honey into brown butter. Driz­zle over squash. Top with nuts and sage. Serves 4.

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