Squash Tagliatelle with Blackberry Thyme Sauce (grain-free & vegan)
Serves: 2 servings
  • ½ small butternut squash (250g)
  • Blackberry sauce:
  • 150g blackberries (1 cup)
  • 3 sprigs of thyme
  • pinch of sea salt
  • squeeze of lemon juice
  • 1-2tsp maple syrup (optional)
  • To serve:
  • toasted flaked almonds
  • blackberries
  • leafy greens
  1. Cut and peel the butternut squash, remove the seeds and using the julienne peeler slice long strips all around. Set aside.
  2. Place blackberries into medium pot, add thyme, sea salt and lemon juice and gently cook for about 5 minutes until soft and mushy.
  3. Add the sliced squash into the pot and continue cooking until you're happy with the texture, about 5-10 minutes. Remove the thyme. Taste the sauce and add a little bit of maple syrup if you like, depending on sweetness of blackberries.
  4. Serve with toasted flaked almonds, blackberries and leafy greens.
  5. Enjoy!
Recipe by Nirvana Cakery at https://nirvanacakery.com/squash-tagliatelle-with-blackberry-thyme-sauce/