A note from Derek…
Well, as you guys know I have been insanely busy of late between work, family obligations and coaching my son Zack’s football team. Because of this I have had almost no time to cook, let alone post new recipes and wine articles…
Jen Leeman is a fellow Jersey Shore blogger who has not only been a mentor to me over the past six months in learning the in’s and out’s of blogging, but she has also become a dear friend. She and I have been talking for some time about guest writing for each other, and when she saw how much I’ve been struggling with wanting to put up new content but simply not having the time (unless I forego sleep) she was kind enough to offer to get the ball rolling so my readers would have some new material to peruse. This was extremely gracious being that she doesn’t exactly have all the time in the world either! I know you’ll love her recipe, I think it sounds amazing (gotta get me a Veggetti!), and I hope that you take the time to check out her site Driftwood Gardens, whose link can be found below.
Thanks a million Jen… love ya!
I am a huge fan of Perfect Pairings at Home and I was thrilled when Derek and I talked about swapping guest posts. I know he is super busy coaching his son’s football team right now, so I am going first. I hope you will like the recipe I’m sharing with you today.
This recipe is a departure from Derek’s usual bacon and Sriracha laced food, but this is a pretty hearty vegan recipe that I think you will enjoy, even if you are a die hard carnivore. I find mushrooms to be very “meaty”, and eat them whenever I need a meat substitute. When my family eats burgers, I always have Hubby grill me up a marinated portobello cap.
I made the “noodles” with my new favorite kitchen gadget, the Veggetti, but you could use any spiralizer, a grater, a potato peeler, or even a knife to shape your squash into noodles.
This is my recipe for savory, hearty and delicious butternut noodles.
Butternut Noodles with Mushroom, Sage and Pecan
My measurements are approximate. I am usually cooking for one because my family eats meat just about every night. This recipe makes two servings and could easily be doubled to serve a family.
- one small butternut squash, peeled and made into “noodles”
- 5-6 mushrooms, roughly chopped
- 1 clove garlic, chopped
- about 5 sage leaves, chopped
- a small handful of pecans (walnuts would work too), roughly chopped
- 1 tablespoon coconut oil
Heat coconut oil in a frying pan over medium/high heat. Add mushrooms and garlic to pan, cooking for about 5 minutes. Add remaining ingredients, but leave a sprinkling of sage and pecan to garnish with. Cook squash, sage and pecan for about another 5 minutes until heated through. Remove to plate and sprinkle reserved sage and pecan over the top. Salt and pepper to taste.
I hope you enjoy this butternut noodle recipe – either as a main dish or a side (it would be great with a pork roast, ala Perfect Pairings…).
About the author Jen Leeman is a working mom whose passion is writing. She lives at the Jersey Shore with her husband, daughter, 2 dogs and a cat. She writes about her love of family, home and garden, casual entertaining and shore living at her blog Driftwood Gardens.