Butternut Squash Noodles with White Wine Mushroom and Sage
Fall is one of my favorite seasons. I love the crisp feel in the air and the exploding colors as the trees move into their their winter slumber. The raw foods I love start to change from the light, fresh summer fruits to the heavier root vegetables. Seasoning starts to speak of sage and cinnamon. I want food that is more earthy, more dense. Butternut squash noodles are the perfect start to this savory fall recipe.
Butternut squash is abundant in the fall and is showing up at the farmer’s markets. It is rich in antioxidants and phytonutrients, has tons of fiber and has significant levels of vitamin b6, and potassium. One glance at the orange flesh instantly lets you know that butternut squash is also full of carotenoids which help protect against breast cancer, macular degeneration and heart disease.
We often think of butternut squash only cooked, smothered with butter and brown sugar. But did you know that butternut squash is amazing raw? I think it taste better than cooked. When you cook the squash, not only do you decrease the available nutrients, it also gets very starchy. Raw butternut squash has a fresh taste and great texture.
I had mushrooms in the refrigerator and sage growing in the garden. They combine beautifully with the squash making a delicious, filling raw food recipe for your fall table. The addition of an organic white wine while delicious, is not mandatory.
* You will want to marinate the mushrooms and soak the cashews the night before.
Butternut Squash with White Wine Mushroom and Sage
SERVES 4-6
Marinated Mushrooms
- 4 cups mushrooms, sliced thin
- 1/3 cup olive oil
- 1/4 cup nama shoyu
- 2 tablespoons agave or raw honey
- Whisk together all ingredients except mushrooms to make marinade.
- Pour marinade over mushrooms, toss and place in refrigerator overnight, stirring occasionally.
Mushroom Sage White Wine Cream Sauce
- 1 cup cashews, soaked overnight in the refrigerator, rinsed and drained.
- 1/4 cup organic or biodynamic white wine
- 1/3 cup water
- 1 tablespoon lemon juice
- 2 tablespoons dried sage
- Himalayan salt and pepper to taste
- 2 cups marinated mushrooms, rinsed and drained (see recipe above)
- Place all ingredients except mushrooms in high-speed blender or food processor. Blend until smooth.
- Stir in mushrooms (by hand).
Butternut Squash Nests
- 1 medium butternut squash, sprialized*
- Himalayan salt and pepper to taste
- Arrange spiralized squash in a circle.
- Lightly salt and pepper.
- Top with mushroom sauce (recipe above).
- Sprinkle with more dried sage.
*If you don’t have a spiralizer, you can just grate the squash.
Eileen wrote on September 30, 2011
I’m not allowed to have wine right now (silly cancer cells in my liver), what could I substitute for it? Was thinking apple juice but wasn’t sure if you were using it for a specific flavour.
GetSkinny GoVegan wrote on September 28, 2011
This is the “Breast Cancer” Buster!!!!
LOVE fall & all the recipes that go with it!!
Think I am going to load up the the shrooms next time!
Bekah wrote on September 28, 2011
The scavengar hunt has begun.I’m on the look out for butternut squash at the farmers market this wkend! This sounds delish!
jess white @athriftyfoodie wrote on September 28, 2011
Damn! I just used my butternut squash, i want to make this now!!
Elenore Bendel Zahn wrote on September 28, 2011
This looks absolutley marvellous! Looks like it could seduce any “non-raw”
Evan Thomas wrote on September 27, 2011
Wow, stunning recipe and photography!
Lisa Jo wrote on September 27, 2011
This looks wonderful. I got totally squashed out last year because my sister was obsessed with it and wanted to make it every day but I would try this. I’ll have to share the recipe with her and see what she thinks!
Jenné @ Sweet Potato Soul wrote on September 27, 2011
This looks delicious! I just popped some butternut squash into the oven to roast… I should have brought out the spiralizer to make this dish. There’s always tomorrow : )
Elena wrote on September 27, 2011
Oh, thank you ! So simple and elegant !