Vegetarian Recipes | Blue Jean Chef - Meredith Laurence

Ingredients

• ½ pound dried spaghetti
• olive oil
• 6 cups spiralized butternut squash
• 6 tablespoons butter
• 1 cup heavy cream
• ½ teaspoon ground dried sage
• 1¼ cups grated Parmesan cheese
• salt and freshly ground black pepper
• fresh sage leaves (chopped)