How to make butternut squash spaghetti with sage and parma ham - in 15 minutes
As something that is usually roasted, cook butternut squash in a different way that is very quick with plenty of flavour
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Quick, colourful and tasty. This dish really has got it all. It’s rich and warming for a wintry weeknight supper but pretty enough to serve to friends as well. And who doesn’t love playing with a spiraliser…
Serves 1 generously
Prep time: 10 minutes
Cooking time: 5 minutes
3 shallots
1 clove garlic
2 tbsp sunflower oil
2 kale leaves
5 sage leaves
2 slices parma ham
1 small squash
12g butter
1 tbsp parmesan
Top with
1 slice parma ham
Pepper
Parmesan
Finely slice the shallots and garlic then fry gently in 1 tbsp of sunflower oil until soft. Finely chop the sage and kale, add this to the pan and cook for 1-2 minutes more. Season. Tear 2 slices of the Parma ham into the pan and fry briefly before removing from the heat. In another pan, melt 1 tbsp of sunflower oil and 25g butter whilst you peel and spiralise the squash. For those without a spiraliser, you can still make this dish by either cutting your butternut into ribbons or julienning the vegetable.
Add the squash to the oil and butter and fry gently for 2-3 minutes until just cooked.
Tip the kale mixture into the squash, season with 1 tbsp parmesan, salt and pepper and another knob of butter and mix well. Tip into a bowl, top with a little more parmesan and the last slice of Parma ham and serve.
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