Ever since I got my spiralizer, I have been having a constant kitchen party with spirals. Tonight was ribboned butternut squash. I ribboned the squash, massaged it in MCT oil, lightly sprinkled with sea salt, draped the ribbons across a cookie sheet, and roasted them in a 400F oven with smashed cloves of local organic garlic until the squash edges crisped. Served drizzled with beurre noisette and a touch of sea salt, the rich, caramel flavour of these is amazing.
To make the beurre noisette:
Beurre Noisette
TrueToOurMakings.com
- Category: Sauces
Ingredients
- 1/2 lb unsalted butter
- 1 pinch fine sea salt
- 1/8 tsp. ground nutmeg
Instructions
- Over low-medium heat, melt the butter in a sauce pan or pot.
- Whisk the butter continuously as it simmers.
- When the colour turns golden, remove from the heat.
- Whisk in the salt and nutmeg.
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