I am all for eating seasonally so I love that this time of year there are pumpkins and squashes aplenty! I came across a recipe on The Londoner and it inspired me with a courgetti recipe so I slightly tweaked it and there is this version. I am always looking for more courgetti recipes to add to my collection, and loved finding one that is served warm. Who doesn’t love a spirializer recipe (or use a julienne peeler). I love that you get the same texture as spaghetti but there is way less carbohydrate. Just as filling though.
It is simple, ‘clean’ and super tasty. It doesn’t look like much but I promise it is packed full of flavour. The original recipe says to crumble some goat’s cheese on top so feel free to try that, if you aren’t keeping it vegan. Enjoy!
- 1 medium pumpkin (or you could use a squash)
- 4 garlic cloves, unpeeled
- Handful of sage
- Rapeseed or Olive oil
- Salt and pepper
- 3 tbsp single cream (optional but makes a really creamy sauce)
- 125ml vegetable stock
- 4 courgettes
- Pre-heat your oven to 200°c. Slice open your pumpkin, scoop out the seeds. Then slice up the flesh and lay into a baking tray, leaving the skin on.
- Add the garlic, sage leaves, drizzle with a little oil and season with salt and pepper.
- Roast for around 50 minutes, until the pumpkin is soft. Leave to cool slightly.
- Spiralize / peel your courgettes and place them in a frying pan.
- When the pumpkin is cool enough, peel away the skin from that and the garlic. Place it all, minus the skin, in a blender or food processor.
- Add the cream and stock to the pumpkin and blend until smooth.
- Put the pan onto a medium heat and pour the pumpkin mixture onto the courgette noodles and stir together until it is all heated through.
- Serve with crusty bread if desired.