Serves 4-6
This is the first installment of our #VegettiMonologue series where we will feature the hottest trend in spiralized vegetables. This week we’re featuring Butternut Squash Bolognese.
We all know a zucchini is a Vegetti’s best friend, but sometimes we need a different way to satisfy our craving for carbs.
If you don’t already own a spiralizer, check out our picks for the best models on the market.
Jump right in and begin your Vegetti journey!
Vegetti
2 3-lb butternut squash, as equal in size as possible, spiralized
BOLOGNESE
1 cup walnuts
8 oz cremini mushrooms, trimmed and sliced
1 15 oz can of pinto or kidney beans, rinsed, drained, and patted dry
½ cup all-purpose flour
1 tsp dried basil
2 Tbsp olive oil
1 24 oz jar marinara sauce, purchased or prepared from scratch
¼ cup non-dairy milk
1 Tbsp brown sugar or pure maple syrup
1 tsp sea salt
1 tsp freshly ground pepper
BOLOGNESE
Add walnuts to a food processor until a fine, crumbly meal forms. Add mushrooms and pulse about 15 times until mushrooms are finely chopped.
Add beans, all-purpose flour, dried basil, sea salt and freshly ground pepper and pulse about 10 more times. Do not over process, it should be crumbly.
Heat olive oil in a large non-stick skillet over medium-high heat. Transfer mushroom mixture to the pan and let cook, turning frequently with a spatula until the mixture is evenly brown, about 10-15 minutes.
Add marinara sauce, non-dairy milk, and brown sugar and stir until heated through.
build
Toss the butternut squash spiralized noodles in the hot pan for 2-3 minutes until the butternut squash has cooked through.
