- 1 small butternut squash, peeled & deseeded
- 3 tablespoon ghee or olive oil
- 2 large shallots, sliced
- 4 cloves garlic, minced
- 1 cup morel mushrooms, rehydrated, & sliced thinly
- 1 teaspoon coconut sugar
- ¼ teaspoon sea salt
- 4 tablespoon sage, minced
- 1 tablespoon lemon zest
- 1 cup kale, chiffonade cut cracked black pepper
Preheat the oven to 375 degrees Fahrenheit. If using dried morel mushrooms, place them in a bowl and cover with warm water to rehydrate. Once soft, drain and rinse well. Slice into thin ¼-inch slices and set aside until ready to use.
Next, heat the ghee or oil in a large skillet on medium heat. Add the shallots and cook until lightly translucent, about 1 to 2 minutes. Then, add the garlic and reduce heat to low. Allow these to slowly cook until a light golden color before adding the mushrooms. Stir in the sliced mushrooms and coconut sugar. Continue to stir and cook until lightly caramelized. Add in the sage and salt, and continue to cook for 1 to 2 minutes. Last, stir in the lemon zest and add the thinly sliced kale, stir until greens lightly wilt. Remove from heat, cover with lid and set aside while cooking the pasta.
Using a vegetable spiralizer, process the prepared squash through the machine to create long noodles. Place in a bowl and toss with olive oil, salt, and pepper. Spread evenly across a baking sheet, and place in oven to cook for 15 minutes, or until lightly tender but not too soft. Remove from oven and plate the pasta while hot, adding the sautéed mushrooms and kale mixture on top and a dollop of pesto to each prepared plate or bowl. Season with salt and pepper to taste.