I have been a bit overtired lately. I found myself at the top of the stairs a few days ago, pointing the remote for my car keys at a locked apartment door. True story. And definitely not the only zombie-like behaviour I have adopted since starting grad school.
So many delicious autumn ingredients have come and gone through my kitchen, but my mindfulness isn't there to tell you about any of them. Which will now change. Because I made noodles out of a squash.
If you have a really great and sharp peeler - good for you! I do not. And it did take some love, but trust me, it was worthwhile.
Butternut Squash Noodles with Vegan Brazil Nut Pesto and Toasted Pumpkin Seeds
Ingredients
1/2 butternut squash, sliced lengthwise
1 cup basil
1/4 cup lemon juice
1/4 cup brazil nuts
1 tbsp nutritional yeast
3 cloves garlic
2 tbsp olive oil, plus 1 tbsp for cooking the squash
1/2 cup raw pumpkin seeds
Directions
Combine the basil, lemon juice, brazil nuts, nutritional yeast, garlic and olive oil in a food processor until smooth. Set aside.
Remove the seeds and peel the skin off of the squash. Using a peeler, continue to peel your way down the squash to make little ribbons. These will not be perfect, but if you are without a fancy gadget that would do a better job, it does the trick (I sliced it into four length-wise pieces to work with flat surfaces). On medium heat, toss the squash with olive oil for approximately 5 minutes, until softened.
Toast the pumpkin seeds in your oven or toaster oven on low to medium heat for five minutes (these aren't spiced or oiled so they cook very fast- just keep an eye on them), and toss all ingredients together. Serves 2-3.
