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Butternut Squash Noodles with Sage & Brown Butter
SWEET PEAS AND SAFFRON9Ingredients
30Minutes
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Ingredients
US|METRIC
5 SERVINGS
- 4 oz. linguine (uncooked)
- 8 cups butternut squash (loosely packed spiralized, use the large ¼ inch spaced blade; this is my spiralizer)
- 4 Tbsp. butter
- 20 sage leaves
- 1/4 tsp. nutmeg (fresh)
- 1/3 cup water (starchy, reserved from cooking pasta)
- 1/3 cup chicken stock
- 19 oz. white beans (can of, canellini or white kidney beans, drained and rinsed)
- 1/2 cup Parmesan cheese
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