Servings
4
Prep time
Cook time
Recipe
Ingredients
- 3 tbsp fresh sage leaves, larger leaves set aside, remaining leaves finely chopped
- 125g butter
- 250g left-over pumpkin pieces, diced
- 1 onion, finely diced
- 250mL chicken stock
- Salt & pepper, to taste
- 1 cup baby spinach
- Shaved parmesan, to garnish
Method
- Peel and deseed a butternut pumpkin. Spiralise approx. 750g of pumpkin and roughly dice the remaining pumpkin.
- Melt butter in a saucepan and add whole sage leaves. Wait until the sage crisps up and then remove leaves and drain on a paper towel.
- Stir the butter over medium-high heat until it foams.
- Continue stirring, watching the colour of the butter beneath the foam until it turns a rich, dark brown.
- Remove from the heat and add onion and remaining chopped sage.
- Sit in hot butter for a couple of mins.
- Place pumpkin in the pot, along with the broth.
- Bring to the boil and then reduce to a simmer.
- Simmer gently for about 10-15 mins or until the pumpkin is soft.
- Using a hand blender, blitz the mixture until it forms a smooth sauce.
- Taste and season.
- Add the pumpkin noodles and gently toss until they are coated with the sauce.
- Add the baby spinach.
- Heat over medium heat for no longer than 5 mins as the noodles will easily start to fall apart if they get overcooked.
- Serve immediately with shaved parmesan and the crispy sage leaves.
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