Brown Butter and Sage Squash Noodles
Yields 4
  1. 3 tablespoons butter
  2. 16 sage leaves
  3. 2 (12oz) packages Del MonteⓇ Butternut Squash Noodles
  4. ½ teaspoon fine sea salt
  5. ¼ cup heavy cream
  6. ⅓ cup chopped toasted walnut
  1. In a large skillet over medium heat melt butter. When butter is hot, add sage leaves and cook until they turn a different shade of green and are crisp. Transfer to a paper towel to drain.
  2. Cook butter until it is browned and fragrant, then add squash noodles and salt. Cook, stirring, until noodles are softened but still firm, about 4 minutes.
  3. Add cream and cook until noodles are lightly coated.
  4. Garnish noodles with fried sage and walnuts.
Del Monte Fresh Produce N.A., Inc