Butternut Squash Noodles With Blue Cheese And Sage

• 1 butternut squash neck end only, cut into 4 inch sections
• 3 teaspoons olive oil divided
• 1/2 cup red onion chopped
• 1 clove garlic
• 1/4 cup chicken stock
• 2 tablespoons fresh sage chopped
• 2 teaspoons parsley chopped
• 2 teaspoons vinegar
• 2 tablespoons blue cheese crumbled
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

1. Preheat oven to 400u0b0F
2. Attach Spiralizer Attachment to your KitchenAid(R) Stand Mixer. Center squash on fruit and vegetable skewer; attach to Spiralizer. Attach peeling blade and medium spiralizing blade, and position at end of squash. Place medium bowl below blades to catch spiralized squash. Turn stand
3. mixer to speed 6 and process until blade reaches end of squash.
4. Toss with 1 teaspoon olive oil and spread out onto baking sheet. Bake 8-10 minutes. Remove from oven.
5. Heat remaining 2 teaspoons olive oil in large skillet. Add red onion and garlic and saute 1 minute. Add butternut squash to skillet and saute 1 to 2 minutes. Deglaze pan with stock and simmer 1 to 2 minutes. Stir in sage, parsley and vinegar.
6. Divide between 6 plates. Sprinkle with blue cheese and season with salt and pepper and serve immediately.

butternut squash neck, olive oil, red onion, clove garlic, chicken stock, sage, parsley, vinegar, blue cheese, salt, freshly ground black pepper

Taken from www.yummly.com/recipe/Butternut-Squash-Noodles-with-Blue-Cheese-and-Sage-2098588 (may not work)