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Zucchini "Pasta" with Butternut Squash

Williams Sonoma
  • 20 minutes
  • Serves 4

INGREDIENTS

1

Butternut squash, small

1

Garlic clove

2

Zucchini, large

1

Kosher salt and freshly ground black pepper

1 pinch

Red pepper flakes

1

Lemon-thyme dipping oil

2 tbsp

Olive oil

1/3 cup

Parmigiano-reggiano