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.