A HEALTHY FALL TREAT BY SAMANTHA HILLMAN

Butternut Squash Noodles 
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Serves 3-ish, depending on serving size.
1 butternut squash, peeled, spiralized into noodles*, steamed or boiled until soft
1 bunch of kale, rinsed, trimmed, chopped
2 cloves of garlic
2 tablespoons of fresh thyme leaves
1/2 cup of basil pesto**
2 cups of brown mushrooms, sliced
1/3 cup of goats chevre
Freshly grated Parmesan, to serve
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1. In a medium saucepan, over medium-low heat sauté the garlic in a little olive oil. Toss around for a minute or so, then add the mushrooms, thyme and kale. Allow to cook, stirring constantly, for around five minutes; the mushrooms should be browned and the kale softened. Season with salt and pepper.
2. Toss the butternut noodles through the pesto, goats cheese and the vegetables. Top with Parmesan.
Note: butternut noodles can be painfully fragile. If yours happen to fall apart, just toss the whole thing about in a frypan –  it will turn into an extremely delicious autumnal vegetable hash which is great topped with an egg (or made into a frittata!)
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*You can also buy pre-spiralized ones at WholeFoods.
** Use a good refrigerated store bought one, or if the mood strikes and you feel like making it yourself, I use this one from the New York Times.
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2 Comments

  1. CAroline Walsh Reply

    I love this idea of using a vegetable instead of carbs!!! Any others you would recommend to use? Thanks!!!

  2. Hi there, Thank you so much for sharing healthy food.

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