Comparing Zucchini Fettuccine With Rosemary Butternut

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Zucchini fettuccine with Rosemary Butternut Creme Sauce

Preparation Time: 1 hour 10 minutes
1 butternut squash
3 tablespoons of coconut oil, divided
1 medium yellow onion, chopped
2 garlic
2 teaspoons of dried crushed rosemary
1 cup of full fat canned coconut milk
½ cup of vegetable or chicken broth
½ teaspoon of sea salt
1 pound of shiitake sliced mushrooms
3 pounds of zucchini spiralized into fettuccine
Freshly ground black pepper to taste


1. Pre-heat oven to 375 degrees F.

2. Slice butternut squash in half-length wise. Grease a baking sheet with 1 tbps coconut oil and lay butternut squash on the sheet pan.

3. Roast for about 30 - 45 minutes, until squash is tender and flesh can easily be pierced with a fork.
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