Zucchini Fettuccine

Ingredients

  • medium butternut squash
  • 3 tablespoons coconut oil, divided
  • 1 medium yellow onion, chopped
  • 2 garlic cloves, minced
  • 2 teaspoons dried rosemary, crushed (to release flavor)
  • 1 cup full-fat canned coconut milk
  • ½ cup vegetable broth
  • ½ teaspoon sea salt
  • 1 pound shiitake mushrooms, sliced
  • 3 pounds zucchini, spiralized into fettuccine
  • Freshly-ground black pepper to taste

Directions

  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.
  6. 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 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.
  7. Garnish with freshly-ground black pepper and serve hot.

For this recipe and many others visit In Sonnet’s Kitchen

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