What I love most about this dish is how common ingredients we walk by in the store every day can surprise and delight with just a few, simple tweaks. I promise you, butternut squash + sage + brown butter + almonds with a splash of fresh squeezed lemon juice will rock your side dish world. While proofing recipes for my Loving Low Carb Cooking Class, we had Butternut Squash Noodles in Almond-Sage Browned Butter four times in one week and not once did we get tired of it. My faithful recipe tester (and husband) said it’s the best squash he’s ever eaten and I can’t argue.
- 2 teaspoons extra-virgin olive oil
- 3 tablespoons butter
- 2 tablespoons sliced almonds -- more for garnish, if desired
- 20 fresh sage leaves -- or more
- Sea salt and fresh ground pepper -- to taste
- Squeeze of fresh lemon