Despite never really loving pasta so much as a gluten-eater, pasta imitators have become some of my favorite foods. It is entirely possible that this has less to do with the foods and more to do with my commitment to contrarianism–but today’s recipe will blow the hair back of anybody with a palate, pasta lover or otherwise.
I’ve written once before about how butternut squash can morph into pasta faster than Alex Mac can melt into a puddle. This time, I skipped the traditional pasta accoutrements and went for a sweet-and-salty combo: butternut with pine nuts, steamed kale and a peanutbutter soy sauce. Mmm mmm good!
Butternut Spaghetti with Pine nuts, Kale, and Peanut Sauce
- 1 TBS olive oil
- 1 medium butternut squash, peeled
- 1/4 c of pine nuts
- as much kale as you’d like- I used about 1 c shredded
- peanut butter (watch for added sugar if you care)
- soy sauce (tamari for gluten free)
- juice of 1 lime
1.Holding the peeled butternut vertically, make the “spaghetti” by grating it with either a julienne peeler or a fork.
2. Heat the olive oil over medium heat for 2-3 minutes. Throw in the pine nuts and let them cook for about 2 minutes. Then, throw in the butternut spaghetti. Do this in two batches if your pan isn’t big enough for the butternut to be fairly loose in the pan- it can overlap but it shouldn’t be tightly packed. Use tongs to throw the squash around so it cooks evenly.
3. When it has the consistency of al dente, throw in the shredded kale and cook until wilted. Remove from heat.
4. To make sauce, start with 2 TBS peanut butter and 1 TBS soy sauce. Mix together, then add some lime juice. Continue adding/stirring until you get taste/amount you like. I do not love salty food, so mine was heavy on the lime juice and lighter on the tamari. You do you.
5. When ready to serve, mix the sauce over the squash/nuts/kale and mix well. Serve warm. Enjoy!