Butternut squash noodles

This was a brainwave of the fella’s! Which turned out to be brilliant. He just kinda thought that if we could use the julienne peeler on a courgette why not on a squash? Then I tried it again on some left over squash sheets from making butternut squash lasagne. You could have these with just about anything.

Ingredients:

Julienne butternut squash noodles (using a peeler)

Olive oil

Salt and pepper

How to:

Heat a frying pan on a medium/high heat and add the olive oil. Once hot throw in the squash strips and add some salt and pepper. Fry and turn continuously for about 5/6 minutes. You’ll know when they’re soft enough to eat.

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Then eat them while they’re hot 🙂

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