I got a lot of parsley and butternut squash to use so this is what I thought up today. If you have a Paderno Spiral Slicer it will be pretty easy to fettuccini cut the squash. I used the fettuccini size cuts and not the smaller spaghetti cut. Everything came out delicious…You might want to give it a try. It is slightly hard to do perfect because the squash noodles go from raw to over done and squishy. Serving size is difficult to judge here because it depends on the size of your squash and how much that you want to eat. Is this a meal for you or a side dish? My guess is that the average smaller sized butternut squash will make 4 side portions.

Ingredients for around 4 servings

1 butternut squash – (I used a smaller sized squash) peeled and cut into thirds (see photo)

2 Tablespoon extra virgin olive oil

1/2 teaspoon course sea salt

1/2 teaspoon ground black pepper

1 cup parmesan cheese – shredded

1 cup parsley leaves (packed tight) – chopped

1 large lemon – the fresh squeezed juice and zest

1 1/2 oz anchovies in oil

2 Tablespoons balsamic vinegar

1 Tablespoon garlic confit (when you buy bags of garlic slice the heads across in half drizzle heavy with olive oil, cover and roast in 350 degree f oven about an hour. Squeeze cloves out of head with oil and blend smooth) This will taste much better than raw garlic that can turn bitter.

1/4 cup scallions – sliced thin

1/4 teaspoon red pepper flakes

2 oz dried apricots – chopped

3 oz toasted walnuts – slightly crushed

Directions

Pre heat oven to 400 degrees f.

Cover a baking sheet (or sheets) with parchment paper.

Spiral cut the butternut squash and put in a large mixing bowl.

Add the olive oil and salt and pepper to the squash. Mix to distribute.

Spread out the squash noodles on baking sheets.

This goes into the oven for around 10 minutes or until you are satisfied. Ovens do differ and you might want a couple minutes less.

While the squash is cooking make the pesto.

Blend together the parmesan, parsley, lemon juice, lemon zest, anchovies with oil, balsamic, garlic confit, scallions, red pepper flakes. When ready to serve this mixture suits in the bottom of serving plate. Top with noodle cut squash and top with apricots and walnuts.

ENJOY!