Zucchini Pasta With Butternut Squash

• 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

1. In a saute 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.
2. Add the zucchini and cook, stirring occasionally, until just tender, about 2 minutes. Season with salt and black pepper.
3. 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.

olive oil, butternut squash, kosher salt, garlic, red pepper, zucchini, lemonthyme dipping oil for drizzling

Taken from www.epicurious.com/recipes/member/views/zucchini-pasta-with-butternut-squash-52853791 (may not work)