Foodie Friday - Late Winter Dinner & Dessert

Butternut Squash Spaghetti w/ Pistachio Sage Pesto

For the Pesto:

1 cup fresh sage

2/3 cup raw pistachios (pecans are good too)

1/3+ cup olive oil

1 clove crushed garlic

2 tsp. fresh lemon juice

1 tbsp. rawmesean cheese (or nutritional yeast)

For the spaghetti:

1 small butternut squash, peeled

olive oil to taste

sea salt & freshly cracked pepper

Put all ingredients for the pesto into a food processor and pulse until well combined. (A blender will work fine if that is what you have). Store pesto in an air tight container until ready to use.

Spiralize or julienne peel a butternut squash to create spaghetti noodles. Toss the noodles in a bit of olive oil, salt & pepper to bring out the richness in flavor and to soften the squash. Coat the the noodles with the sage pesto and serve. Garnish with fresh sage and a dusting of rawmesean cheese.

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Courtesy of Cafe Gratitude