Ingredients
2 Tbs. olive oil
1 small butternut squash, peeled, seeded and cut into
1/2-inch (12-mm) dice
Kosher salt and freshly ground black pepper, to taste
1 garlic clove, minced
Pinch of red pepper flakes
2 large zucchini, trimmed and run through the fine grates of a spiralizer
1/3 cup (1 1/4 oz./40 g) finely grated Parmigiano-Reggiano, plus shaved cheese for garnish
Lemon-thyme dipping oil for drizzling
Preparation
In a sauté pan over medium-high heat, warm the olive oil. Add the butternut squash and cook, stirring occasionally, until lightly browned and just tender, 7 to 9 minutes. Season with salt and black pepper. Add the garlic and red pepper flakes and quickly toss with the squash.
Add the zucchini and cook, stirring occasionally, until just tender, about 2 minutes. Season with salt and black pepper.
Remove the pan from the heat and stir in the grated cheese. Transfer to individual bowls. Garnish with shaved cheese and drizzle with lemon-thyme oil. Serve immediately. Serves 4.
