Nothing like a little bit of sweet with your savory. Here’s another recipe that you can use zucchini noodles (talk about versatile). It’s a blend of creamy goodness!
Prep Time: 20 minutes.
Cook Time: 25 minutes.
Makes: 2 servings.
3 cups butternut squash, roughly chopped
1 lb. zucchini, spiralized
1 red onion, diced
2 garlic cloves, minced
1 cup chicken stock
1 tbsp dried sage
1 tbsp fresh thyme, minced
1 cup coconut milk
4 tbsp coconut oil
1/4 cup grilled walnuts, chopped
Sea salt and freshly ground
In a large saucepan, melt 2 tbsp. of coconut oil over medium heat, cook the onion and the garlic.
Add the butternut squash, chicken stock, sage and thyme to the saucepan.
Cover and cook until the butternut squash is soft, about 12 to 15 minutes.
Puree the butternut squash using an immersion blender until smooth. Pour in the coconut milk and pulse again.
Heat 2 tbsp of coconut oil in a skillet over medium heat.
Add zucchini noodles to the pan and stir the zoodles for 3 to 5 minutes, or until tender.
Pour the butternut sauce over the noodles, gently toss, and cook for another two minutes, or until warm.
Serve the noodles topped with chopped walnuts.