The butternut squashghetti became crazy popular around here almost immediately. The kids, well actually the whole family, prefer it to the traditional squashghetti or the more child friendly carrot spaghetti. The butternut squashghetti has more bite and feels more like normal pasta and you can cook it without it getting all watery.
And sometimes, you just want warm food, right?
In this recipe I fried the butternut squashghetti in lots of butter and added garlic and rosemary. It’s just a match made in heaven. Almost as good as the extremely delicious pumpkin pizzas with feta cheese and rosemary. Make sure, you try those too!
SERVES 2-4 PERSONS AS A SIDE DISH
- 1 portion of butternut squashghetti
- 2 tablespoons of butter (or ghee/clarified butter)
- 2-3 cloves of garlic
- 1 small handful of fresh rosemary, finely chopped
- salt flakes
DIRECTIONS
2. Add you butternut squashghetti together with finely chopped rosemary. Stir fry for about 5 minutes – or longer. Make sure you taste it before deciding that it’s done. You might prefer it after 6 minutes or 7 so don’t just take my word for it.
3. When you feel it has the right texture, pour the butternut squashghetti into a serving bowl, sprinkle salt flakes on and some fresh rosemary for topping.
Celeriac hash browns with bacon and parmesan
Dried tomatoes with parmesan and thyme
Crispy green bean fries with parmesan
Fried fennel with roasted sesame seeds
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