Strings of sweetly salacious squash seasoned with solace and sparkle.
Spiralized Butternut Squash
6 cups of butternut squash, spiralized
2 tablespoons olive oil
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon each cloves, nutmeg, sea salt, cayenne pepper
1 cup sparkling apple cider
Spiralize your squash, or use a vegetable peeler to make long, thin strands. Heat all the spices in the oil until fragrant, and add in cider to warm. Gently fold in the squash and simmer to absorb the cider. You can use hard or soft cider, snd I have used ginger kombucha in a pinch!
Recipe designer – Vicky Gosse
Photo credit – Georgia Gosse