Ingredients

• 2 tablespoons of your favorite cooking fat (I used avocado oil)
• 1/2 medium yellow onion finely diced
• 1 red bell pepper seeded and julienned
• 12 oz. Fall Creek Farms butternut squash peeled and spiralized into noodles (Boodles?)
• salt & pepper to taste
• 1 clove garlic grated or finely minced
• 2 inches Red Clay Farm fresh ginger, peeled and grated or finely minced

Sauce

• 1/4 cup soy sauce
• 3 tablespoons Hoe Hop Valley Farm maple syrup
• 1 tablespoon sesame oil
• 1 tablespoon corn starch
• 2 tablespoons cold water
• 2 scallions sliced
• 1/4 cup fresh cilantro chopped
• 1/4 cup salted peanuts chopped

Instructions

1. In a large skillet, heat olive oil over medium to medium-high heat. Saute onion 2 minutes or until lightly browned and fragrant.

2. Add in red bell pepper, butternut squash noodles and salt and pepper to taste.

3. Continually stir for the first minute to coat with residual oil in the pan. Cook another two minutes. Stir in garlic and ginger and cook until fragrant.

4. While squash noodles cook, whisk ingredients for sauce together in a small bowl.

5. Pour sauce over noodles in the hot pan and stir to coat noodles in the sauce as it begins to thicken. Continue cooking until butternut squash noodles are cooked to your liking.

6. Remove from heat and sprinkle with scallions, cilantro, and peanuts. Serve immediately.

Original recipe: https://laurenslatest.com/sesame-butternut-squash-noodles/