Vegan Brown Butter Butternut Squash Noodles
These Vegan Brown Butter Butternut Squash Noodles are the perfect Gluten Free Plant Based Zoodles recipe for an easy weeknight meal.
Servings 4 people
- 1/2 cup vegan butter
- 1 1/2 lb butternut squash spiralized
- 1 tbsp olive oil
- 8 sage leaves
- 2 cups kale leaves finely shredded
- 1/4 cup hazelnuts chopped and toasted
- Fleur de sel and fresh cracked black pepper
To a pan with a light coloured bottom, heat the vegan butter over medium heat. Swirl the pan frequently and allow it to foam slightly and turn a toasted brown colour. Pour into a small ramekin and set aside.
Wipe out the pan, then add a tablespoon of olive oil. Cook the sage leaves until crispy and drain on a piece of paper towel.
Add the spiralized squash and saute until lightly softened, then add in the kale leaves and toss until wilted.
Pour in the browned butter and season with salt and pepper.
To serve, top with the crushed hazelnuts and enjoy.
Calories: 308kcal | Carbohydrates: 24g | Protein: 4g | Fat: 24g | Saturated Fat: 5g | Sodium: 233mg | Potassium: 814mg | Fiber: 4g | Sugar: 4g | Vitamin A: 22505IU | Vitamin C: 76.4mg | Calcium: 140mg | Iron: 2mg