I feel a bit like Cinderella at the moment. Well, maybe the modern version of Cinderella… You know, where she’s super independent, athletic and lives with two somewhat evil cats instead of step-sisters? Let me explain.
Earlier this week I packed up my bag for my 6 am workout and had to make a mad dash to catch the bus in time. Somehow in this process I didn’t fully zip up a pocket on my bag and lost a shoe. Big bummer.
So, if you’re walking around Seattle and happen to stumble upon a size 10 (yes, I have big feet… not very Cinderella-like!) athletic lady shoe, lemme know.
Now that we have that out of the way, let’s talk about something more important than shoes, shall we? How about zucchini fettuccine?
After my How to Make Zucchini Fettuccine post last night I got quite a few emails from folks asking for recipes so I’m really excited to share this one with you!
And, I know what probably a few of you are thinking: Sonnet, zucchini is not in-season! I know, I know. I had the same argument with myself while creating this dish.
But, it’s so amazingly delicious that I couldn’t wait and save it for summer so please bear with me. After all, zucchini is in-season somewhere in the world right now. And, this gets topped with a very fall-esque rosemary butternut creme sauce that will blow your mind.
Alright mushroom haters… let’s talk.
I’ve now made this dish on two separate occasions – both with and without mushrooms. It’s definitely better with mushrooms, but if you must, feel free to leave the mushrooms out…. I’ll just judge you a little from afar.
I’ve been on a big comfort food kick this season. Well, comfort food that’s delicious AND good for you. I mean, look at this amazing goodness. Can you believe this creamy sauce is made of VEGETABLES?! Who needs gluten and dairy?!
If you’re looking for more delicious and HEALTHY comfort food recipes, be sure to check out my cookbook: The Seasonal Comfort Food Cookbook featuring over 55 grain-free, gluten-free, and dairy-free recipes!
Now onto the fettuccine!
Please note for this recipe that you will need a spiralizer (they’re pretty inexpensive and can be ordered on Amazon) and if you need help using it, be sure to check out my tutorial here.
- 1 medium butternut squash
- 3 tablespoons coconut oil, divided
- 1 medium yellow onion, chopped
- 2 garlic cloves, minced
- 2 teaspoons dried rosemary
- 1 cup full-fat canned coconut milk
- ½ cup vegetable or chicken broth
- ½ teaspoon sea salt
- 1 pound shiitake mushrooms, sliced
- 3 pounds zucchini, spiralized into fettuccine
- Freshly-ground black pepper to taste
- Preheat oven to 375 degrees F.
- 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.
- 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.
- 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.
- Next, add the sauteed garlic & onions, rosemary, coconut milk, broth, and salt to a blender with the butternut squash flesh. Blend until smooth.
- 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.
- Garnish with freshly-ground black pepper and serve hot.