Updated: Nov 15, 2018
Butternut Squash Noodles in Sage-Masala Butter
It’s autumn. Leaves are falling. weather is getting colder. Every grocery store, cafe and restaurant is bringing out the pumpkin spice this and butternut squash that.
I found the pre-spiraled noodles at the store and wasn’t sure what to do with them, until I found the Pumpkin Pie Spice Mix at Trader Joes. There’s actually no pumpkin in it, nor there is any pie. Rather it’s a robust blend of Cinnamon, Ginger, Citrus, Nutmeg, Cloves, Cardamom. These are all prevalent ingredients in Pav Bhaaji Masala. And what else is in Pav Bhaaji, loads and loads of butter.
The story of Pav Bhaaji is very unique and I will be certainly visiting it in a later post!
Hence, the sage-masala butter sauce was born! Let me squash it for now and share the quick, fun and an indulgent recipe!
1 (10.5 oz) pkg of butternut squash noodles1 tsp olive oil
1/2 stick unsalted butter
12-16 fresh sage leaves
2 cloves of garlic
1/2 tsp Pumpkin Pie Spice (Chinese 5 Spice Blend works too)
3/4 tsp Pav Bhaaji Masala
1/4 tsp black pepperSalt to Taste
Heat up medium sauce pan on Medium heatAdd Ghee and Olive Oil and gently toss in the noodles
Sprinkle in the Pav Bhaaji Masala and the Pumpkin Pie Spice
Season with salt (in moderation) and pepper
Stir, cover and cook for 6-7 min, mixing occasionally
In a separate sauce pan, melt the butter over low heat, whisking constantly for about 5 min
Add in finely chopped garlic and keep whisking for another 2-3 minutes
The butter will slightly foam and change color from yellow to a golden brown
Add the sage leaves, turn off the heat and let sit in the skillet, 1 min
The sage leaves will change to a vibrant dark green
Carefully, pour the browned garlic-sage butter over the noodles and toss gently
Taste and adjust salt as needed
Serve in a bowl or plate, garnish with fresh sage leaf and shaved parmesan cheese