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: