Butternut Squash Noodles with Kale and Chevré
Serves: 3-4 side dish servings
With just a handful of ingredients, this grain-free pasta dish brings balances rich and creamy chevré with hearty kale and earthy smoked paprika.
  • 1 medium butternut squash and a vegetable spiralizer to make the noodles
  • 1 small bunch kale
  • 1 Tbs. ghee or coconut oil
  • 4 oz chévre (soft goat cheese, see Notes below)
  • Salt and pepper, to taste
  • Smoked paprika (optional I guess, but I wouldn't recommend skipping it!)
  • Fresh thyme, optional, for garnish
  1. Preferably, choose a squash with a large stem end as this is the part you will spiralize. The cavity with the seeds can not be made into noodles. Set that aside for another use. Peel the squash and spiralize it into noodles.
  2. Prepare the kale: remove the stem and then chop it finely. Saute it for 6-8 minutes, stirring occasionally, in the ghee or coconut oil.
  3. Meanwhile, bring a pot of water to a boil. Once boiling, add the butternut noodles. Cook for about 3 minutes, until tender but still firm. Drain.
  4. Mix the chevre into the kale and stir to create a creamy sauce. Add in the butternut noodles with salt and pepper to taste. Stir gently, to coat.
  5. Divide between plates and dust lightly with smoked paprika. Add a pinch of fresh thyme to finish.
If you do not want to use the goat cheese in this recipe, you can substitute a tablespoon of coconut oil or ghee for richness. However, the sauce will not have the same creamy texture. Alternatively, use ¼ cup of coconut cream (the thick cream that settles to the top of a can of full-fat coconut milk). This will add richness, but will not cling to the noodles the same way chevré does.
Recipe by Empowered Sustenance at https://empoweredsustenance.com/butternut-squash-noodles/