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ZUCCHINI FETTUCCINE WITH ROSEMARY BUTTERNUT CREME SAUCE

Serves: 4 – 6

INGREDIENTS

INSTRUCTIONS

  1. Preheat oven to 375 degrees F.
  2. Slice butternut squash in half lengthwise. Grease a baking sheet with 1 tablespoon of coconut oil and then lay butternut squash (cut side down) on sheet pan.
  3. Roast for 30 – 45 minutes, until squash is tender and flesh can easily be pierced with a fork. Once cooked, allow squash to cool, then scoop out the flesh (this should yield about 5 cups of flesh) and discard the skin. Add the flesh to a blender.
  4. Meanwhile, add 1 tablespoon of coconut oil to a pan over medium heat. Add the onions and garlic and saute for 3 – 5 minutes, until onion is translucent and garlic is fragrant.
  5. Next, add the sauteed garlic & onions, rosemary, coconut milk, broth, and salt to a blender with the butternut squash flesh. Blend until smooth.

Add the remaining tablespoon of coconut oil to a large pan. Add the mushrooms and saute for about 2 minutes, until they are just starting to

  1. brown. Then add the zucchini fettuccine and cook for about 3 minutes, until zucchini is almost tender. Add the sauce to the pan and continue to cook until sauce is hot and zucchini is tender.
  2. Garnish with freshly-ground black pepper and serve hot.