Butternut Squash Spaghetti Recipe
We’re entering into Autumn and even though the sun is shining, I personally can feel a chill in the air with the season change. As much as I love summer, there is something profoundly beautiful about September. Perhaps, it’s the start of the academic year representing a symbol of a new start or the harvest festival representing abundance or the fact that you can dig out a gorgeous sweater to wear… whatever the reason, I thought I would share a beautiful autumnal recipe.
It’s simple and healthy plus it’s ‘free from’ (gluten, wheat, dairy and sugar free).
Butternut Squash Spaghetti with Lemon and Tarragon Dressing
50g macadamia nuts
1 tbsp olive oil
salt and pepper
450g butternut squash
Add the cashew and macadamia nuts to a food processor.
Strip the tarragon leaves off the woody stalk and add the leaves to the food processor.
Peel the rind off the lemon and add to the food processor along with the juice of the lemon, olive oil and water.
Season with salt and pepper.
Process the ingredients until you have a smooth sauce.
Chop off the end of the butternut squash and use the end without seeds.
Peel the butternut squash and cut into quarters.
With a spiralizer make the butternut squash into spaghetti.
Put the butternut squash spaghetti into a bowl with the sauce and toss together.
Serve with lemon olives, black olives and/or chopped red pepper on a bed of fresh green leaves.
If you need a spiralizer, you can get one here on Amazon – they’re cheap and easy to use plus children love to use them too ? Or you can use a potato peeler to make tagliatelle style ribbons.
So there you have it, a simple yet deliciously vibrant meal for autumn…
If you’d like to try more of Claire’s wonderful recipes you can find her recipe book, Fresh & Sophisticated, here.