Butternut Squash Noodles with Caramelized Onions and Mushrooms
Prep Time:30 mins
Cook Time:30 mins
Total Time:1 hour
2 1/2 c cooked chicken, cubed (or 1 rotisserie chicken)
1 butternut squash, peeled & spiraled into noodles
4 T Extra Virgin Olive Oil
1/2 T butter
1 yellow onion, sliced (from root to stem)
2 c sliced white mushrooms
2 cloves garlic, minced
3–4 basil leaves, roughly chopped
Salt, to taste
Peppery Cream Sauce:
1/3 c cream cheese
1/2 c milk
2 tsp parmesan + a little extra for topping
1 heaping tsp pepper
Heat 2 T olive oil in a large skillet over medium high heat. When oil is hot, add sliced onion and reduce heat to medium low; sauté for 20-30 minutes, stirring every 10 minutes or so until golden brown and caramelized.
While your onions are cooking, take your butternut squash, and cut off the bulbous end the end you will be using. Set bulbous end aside as you will not be spiralizing that part. Now peel the squash completely, so that you get rid of all of the green. Cut this section in half, so it makes it easier to spiralize. Place one half at a time onto spiralizer and spiral away! Set aside spiraled butternut squash.
In a separate small sauce pan over low-medium heat, add cream cheese, milk, pepper, and Parmesan. Stir occasionaly, and turn heat down once it has become a thicker consistency. You may need to add a little more milk if it becomes too thick.
Add sliced mushrooms and garlic to skillet with onions, and saute for 3-4 minutes.
Now add spiralized butternut squash into pan with mushrooms. Stir to combine and saute over medium heat for about 9-10 minutes, until squash has softened.
Now add the chicken and cream sauce to pan with squash. Give it a good toss and remove from heat.