I have another blackberry recipe for you today and this time it’s a savoury one. Originally I wanted to make butternut squash spaghetti with blackberry sauce, but to my frustration my handheld spiralizer wouldn’t spiralize my squash. Determined to make this recipe work I’ve used julienne peeler instead and I’ve changed the name to squash tagliatelle. I suppose it makes it sound even more interesting – Squash Tagliatelle with Blackberry Thyme Sauce. I like the sound of it and I very much enjoyed eating it.
This recipe is one of those recipes that won’t be to everyone’s taste, but plant-based recipes often aren’t. There is so much narrow mindedness out there about food and I’m so thankful to the plant-based movement and slow changes in the world. Eating predominantly plant-based diet is still pretty new to me too and I want to make it simple, interesting and different as much as I can. There are so many combinations to try and I never fell more excited and creative in the kitchen.
This meal couldn’t be more simpler, you can spiralize your squash or peel it into long strips like me. I’ve used about half of a small butternut squash to make this meal, which is enough for two servings. I found the raw squash a bit hard and so I’ve cooked it in the sauce for about 5 minutes until I was happy with the texture. I’ve served the tagliatelle with some fresh rocket leaves, toasted flaked almonds and extra fresh blackberries. It’s a lovely colourful meal and I hope you like it:) x
- 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
- Cut and peel the butternut squash, remove the seeds and using the julienne peeler slice long strips all around. Set aside.
- Place blackberries into medium pot, add thyme, sea salt and lemon juice and gently cook for about 5 minutes until soft and mushy.
- 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.
- Serve with toasted flaked almonds, blackberries and leafy greens.
- Enjoy!
Sasha @ Eat Love Eat says
September 2, 2016 at 7:20 pmThis looks lovely Hana! What beautiful colours :) I picked some blackberries yesterday and will be posting a recipe soon! Is there a more lovely thing to do than forage for blackberries? :) x
Hana says
September 4, 2016 at 2:20 pmThank you Sasha! Absolutely, I love foraging for blackberries at this time of a year, myself and my son have our favourite secret spot that we love to go. x
Rosie Newton says
September 5, 2016 at 7:35 pmBlackberry season is the best. Love this recipe, looks great
Hana says
September 5, 2016 at 9:15 pmThank you so much Rosie! It is, it’s so full of colours!
Michelle @ The Last Food Blog says
September 6, 2016 at 10:47 amWow Hana, this looks amazing! I love blackberry season, my girl picked a load on Sunday morning so may have to make this asap ;-)
Hana says
September 6, 2016 at 8:10 pmThank you Michelle, I’m so happy you like this recipe! Blackberry picking is such a lovely activity to do with kids. x
Teresa says
September 12, 2016 at 10:53 amHi H, at the time this recipe came in I was also having problems spiralizing butternut squash with a new spiralizer I’d just bought! The julienne peeler is a great idea which I’ll try in case of any problems next time. I ended up grating the squash I failed to spiralize! Your photos are stunning and this sounds like such a great combination of flavours, and a perfect seasonal recipe too! T xxx
Hana says
September 12, 2016 at 7:07 pmThank you so much Teresa! I’m sure we’re not the only ones not getting along with spiralizer! H xxx