I have a confession: I love kitchen gadgets. :)
Today I was shopping at Bed Bath and Beyond, and let me tell you, that store is dangerous. You cannot leave without 3 supplementary "splurge" items.
You go in innocently enough, needing a new spatula, and leave with a newfangled potato peeler or heat resistant something-or-other.
Well, what do I come across today, but a veggie spiralizer. For 8 bucks! Yep! I've been wanting one for a while, but I've only been able to find spiralizers that cost upwards of 30 bucks. No. Thank you.
SO when I found one for eight bucks, I just couldn't pass it up. I mean, come on! It would have been a crime not to buy it:)
So tonight, I decided to use my new favorite kitchen gadget.
This spiralizer made making this dish so easy! I had this meal on the table in less than 25 minutes!
Now this may just look like a highly filtered tomato sauce over zucchini noodles. But look closer, friends. That sauce is, in fact, crimson - not red.
Because it's made out of BEETS! Beets and Butternut Squash to be exact.
They shine in my Zoodles with B&B Sauce!
A slightly sweeter tasting sauce over slurpy zucchini noodles.
Here's what you need:
1 beet, diced
1 cup cubed butternut squash
1 carrot, small diced
1/4 cup cashews, soaked for at least 30 minutes
1/4 tsp herbs de Provence
1 zucchini, made into noodles
basil, chopped (garnish)
Steam you beets, and butternut squash until tender. You can either do this in a steamer basket for about 10-15 minutes, or microwave them for 8 minutes. I microwaved mine. In the meantime, sauté your carrots in 1 Tbsp EVOO with your herbs and several pinches of salt.
When your veggies are finished steaming/sautéing and tender, transfer them to the food processor with your soaked cashews, and process until smooth. You'll need to scrape the sides several time.
Top over noodle-ized zucchini, and garnish with chopped basil.
What a whimsical dish. The purple sauce is so fun, and the color jumps off the plate!
And the flavor is so unique and delicious. The sweetness from the carrots and the butternut squash compliment the earthy sweetness of the beets. It's rounded out by the delicate sweetness from the herbs de provence and basil.
And the textures were wonderful. The sauce was rich and creamy from the butternut squash. And let me tell you, magic happens when you soak cashews. They lend this beautiful creaminess to the sauce. Perfect with slurpy zoodles!
Definitely a deliciously fun and interesting twist on zucchini pasta and sauce!
What are your favorite kitchen gadgets?
Alright, until next time!! :D