Feeding Friendships, Episode 3: Raechel Myers
Danielle Walker - AgainstAllGrain.com
- 8 ounces pancetta, diced
- 1⁄4 cup fresh sage leaves, coarsely chopped
- 1 cup diced yellow onion
- 4 cloves garlic, minced
- 1 cup cashew milk
- 1 1⁄2 teaspoons freshly squeezed lemon juice
- 1 teaspoon fine sea salt
- 1⁄4 teaspoon freshly ground black pepper
- 2 egg yolks
- 2 tablespoons ghee or coconut oil
- 3 pounds butternut squash
- 1⁄4 cup walnuts, toasted and coarsely chopped
- Heat a stockpot over medium heat. Add the pancetta and cook for 8 minutes, then add the sage leaves and continue cooking for 2 to 3 minutes, until the pancetta and sage are crisp. Use a slotted spoon to transfer to a plate, leaving the grease in the pot.
- Return the pot to the stove over medium heat, add the onion and garlic, and sauté for 3 to 5 minutes, until the garlic is toasted and the onion is translucent. Add the cashew milk and bring to a boil. Reduce the heat to medium-low and simmer for 10 minutes, or until the onion is soft. Transfer the mixture to a blender and add the lemon juice, salt, and pepper. Blend on high for 30 seconds. Add the egg yolks and blend again for 15 seconds.
- Remove the bulbous part of the squash and save it for another use. Peel the long, slender neck of the squash until the orange flesh is visible. Cut the squash in half lengthwise so you have two pieces about 3 inches long. Use a spiralizer and the wider noodle blade, or a julienne slicer, to create noodles.
- Wipe out the pot and return it to the stove over medium heat. Add the ghee and butternut noodles and sauté for 5-7 minutes or until the noodles are crisp-tender.
- Divide the noodles among serving bowls and top with a drizzle of sauce, the crisp pancetta, sage, and walnuts and some pepper
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