You butternut squash my dreams of eating this dish again…

We all have those moments in life when we want something so bad but instead of buying it for ourselves, we buy it for our best friend, sibling, cousin, mom, and maybe even dog, in hopes that we can just “borrow” it or live vicariously through that person.

Well, my brothers and I got my mom a Williams Sonoma Paderno Spiralizer for Christmas. Yes, I think they are pretty snazzy and cool myself, but also, my mom had mentioned them a few times before and as an avid cook herself, I thought, “Hmmm, I think she would like this.” I also thought, “Hmmm, I think I would like this.” You can see where this is going.

Killed two birds with one stone right there, eh? BOOM SHAKA LAKA (or in other words, woohoo!)

When I was home for spring break, Mom had yet to test out her new present, thus, I did the honors for her and broke into the new gadget. What an easy and unique little machine! Not to mention, this zucchini “pasta” and butternut squash recipe, adapted from the Williams Sonoma Kitchen, was amazing! Try it out for yourself!

Oh, and the next time you see that necklace that catches your eye or that cute J.Crew shirt that would look adorable on you….just buy it for your mom. She won’t mind if you borrow it every once and a while, right, Mommy?

 Sun-Dried Tomato Zucchini Pasta & Butternut Squash with a Poached Egg

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Ingredients:

  • 2 tbsp. coconut oil
  • 3/4 of a butternut squash, peeled and diced into 1/2 inch pieces
  • Salt and pepper, to taste
  • 2 medium-sized zucchini
  • Grated Parmigiano-Reggiano cheese for garnish
  • Sun-dried tomato dipping oil for drizzling
  • Eggs, poached

Instructions:

In a sauté pan over medium-high heat, warm the coconut oil. Add the butternut squash and cook, stirring for about 8 minutes.

In a Williams Sonoma Paderno Spiralizer, spiralize the zucchini into a large bowl. Add the zucchini to the pan and cook, stirring occasionally for about 2 minutes. Season with salt and black pepper and toss evenly among zucchini and squash.

Turn heat down to low and meanwhile, poach as many eggs as needed for guests. Once eggs are almost done, remove zucchini pasta with butternut squash from pan and pour into serving bowl.

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Drizzle sun-dried tomato dipping oil atop veggie dish and mix well. Grate cheese on top. Transfer to individual bowls. Top with poached egg. Bon appétit!

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**Recipe adapted from Williams-Sonoma Kitchen**

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