Ingredients

The following ingredients have 4 Servings
  • 1 Butternut Squash, peeled and bulbous end removed
  • 2 Tablespoons Butter
  • 8 Ounces Baby Bell Mushrooms, Sliced
  • 3 Sprigs Fresh Thyme
  • 1 Cup Heavy Cream
  • 1/2 Cup Chicken Broth
  • Kosher salt and pepper to taste

Instruction

  • Spiralize the butternut squash using the large spaghetti blade.  Set aside
  • Add the butter to a large skillet over medium heat.  Add the sliced mushrooms, salt and pepper, and the thyme sprigs.  Saute' the mushrooms until soft.
  • Add the cream and the broth to the mushrooms and stir to combine.  Add in the butternut squash noodles and cover with a lid.  Reduce the heat to low and let simmer until the noodles are soft.  Season with salt a pepper to taste.