- 1 large butternut squash, weighing 4 1/2 pounds and it will weigh 2 1/2 pounds after you remove the bottom bulb shaped end
- 4 Tablespoons salted butter
- 6 sage leaves, chopped measuring 1 Tablespoon
- 2 ounces or 4 slices of prosciutto
- Sea salt and freshly ground pepper to taste
- Freshly ground parmesan cheese
- Sea salt and freshly ground black pepper
- Preheat the oven to 450ºF and line a baking sheet with parchment paper.
- Cut the ends off the butternut squash and peel it. Remove the bulb shaped end and reserve it for another use like roasted veggies.
- Cut the body of the butternut squash into 4″ pieces and spiralize it with the ribbon blade (6mm) which is the size up from the normal blade you use for zucchini (3mm) if you have the 3-blade Paderno model. Place the butternut noodles on the lined baking sheet.
- Melt the butter over medium-high heat. After it’s melted, swirl the pan constantly to keep the butter moving while it browns. Remove it from the heat when it turns a light brown color and add the chopped sage.
- Pour the butter mixture over the butternut noodles and toss to thoroughly combine.
- Tear the prosciutto into small bite sized pieces and scatter them evenly over the surface of the butternut noodles.
- Sprinkle a small amount of sea salt and freshly ground black pepper over the noodles.
- Roast them in the oven until tender, about 10-12 minutes. Check to see if you like the doneness of the butternut noodles, if they’re still too firm for your liking, roast them a few more minutes.
- When the noodles are done, serve them immediately with freshly grated parmesan, sea salt to taste, and freshly ground black pepper.
- Prep Time: 20 mins
- Cook Time: 10 mins