Butternut Squash Pasta with Jacobsen Salt Co. Pure Flake Salt


1 large butternut squash, peeled and seeded

3 tablespoons olive oil

Salt and Pepper to taste

2 tablespoons unsalted butter

1 small shallot, minced

1 handful sage leaves, minced

1 tablespoon fresh lemon juice

1 tablespoon Jacobsen Salt Co. Pure Flake Salt


-Slice butternut squash very thin using a mandolin. You could also use a spiralizer if you have one.

-Toss squash with olive oil salt and pepper. Arrange in a single layer on a sheet pan.  Bake at 425°F for about 10 minutes, without getting any browning on the squash.

-Meanwhile in a sauté pan, melt butter and add shallots. Continue cooking until shallots are tender and the butter is lightly browned and smells nutty.  Add the sage leaves and stir to combine. The sage will make a crackling noise and should smell terrific!  Remove from heat and stir in lemon juice. 

-Toss the squash ‘pasta’ with the butter mixture and sprinkle with Jacobsen Salt Co. Pure Flake Salt before serving.