Food & Drink
Butternut Squash Spaghetti
with fried courgette, mint, burrata and lemon zest
This recipe shows you how easy it is to make butternut squash spaghetti by spiralizing the squash, which makes a great and healthy alternative to pasta. You can make different sauces for your squash spaghetti, however this is a lighter alternative which uses burrata, courgette, mint and lemon.
Ingredients:
• Half butternut squash, spiralized
• 1 Green courgette, thinly sliced
• 1 Yellow courgette, thinly sliced
• Maldon Salt
• 15g Fresh mint,
leaves picked
• Half red chilli, deseeded and
finely diced
• 2 Tbsp olive oil
• 100g Burrata
• Cracked black pepper
Method
Begin by peeling and de-seeding the butternut squash. Then cut into sections and using a spiralizer, create long ribbons which look like spaghetti. Place a large frying pan on the heat and drizzle with olive oil. When the pan is hot, add the butternut squash spaghetti and sauté for 5-7 minutes, until softened and golden – then remove from the heat.
While the butternut squash is cooking, place a second small frying pan onto the heat and drizzle with olive oil. When the oil is hot add the slices of courgette and fry for a few minutes on each side until they are golden and toasty – you may need to do them in batches. Set to one side when ready.
Now you can plate up. Pile a golden heap of butternut squash spaghetti onto two plates. Top with some burrata, fried courgette slices, diced chilli, fresh mint leaves and some lemon zest. Finish each plate with a final pinch of Maldon salt, some cracked black pepper and a drizzle of olive oil.