Parsnip Noodles with Leftover Christmas Ham and Butternut Squash-Sage Sauce
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
- 1/2 tablespoon olive oil
- 6 sage leaves
- 1.5 cups cubed butternut squash
- 1 large shallot, minced
- 2 garlic cloves, pressed
- pinch of red pepper flakes (less than ¼ teaspoon)
- freshly ground sea salt and pepper, to taste
- 2 cups chicken broth
- 3 large parsnips (or 4-5 small ones)
- 3/4 cup cubed leftover Christmas ham (or cubed pancetta)
- Heat the oil in a large pot over medium heat. Once the oil heats, add the sage and cook until crispy. Set the sage aside on a paper-towel lined plate.
- Immediately add in the butternut squash, onion, garlic and red pepper flakes to the pot and season with salt and pepper. Cook for 5-7 minutes or until onion is translucent. Pour in the broth and raise the heat to bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cook until the squash is softened, 15-20 minutes.
- While the squash cooks, peel and spiralize the parsnips. Set aside.
- Once the squash mixture is softened and easily pierced with a fork, transfer to a high-speed blender. Wipe down the pot and set aside. Blend the squash mixture until smooth, about 1 minute. Taste and season with salt and pepper to your preference. If the mixture is too thick, add in vegetable broth.
- If not using leftover Christmas ham: Set the pot down over medium heat and once heated, add in the ham or pancetta and cook for 5 minutes or until cooked through and starting to brown on edges. Then, add in the parsnip noodles, cover and toss to cook for 5 more minutes or until al dente. Then, add in the squash sauce and toss altogether to warm sauce. Crumble the sage on top and serve immediately.
- If using leftover Christmas ham: Set the pot down over medium heat and once heated, add in the ham, squash sauce and parsnip noodles, toss and cook for 5-7 minutes or until noodles al dente. Crumble the fried sage on top and serve immediately.