Naturally, sweet butternut goes perfectly with sweet caramelized onions. This super simple side dish would pair well with any protein, even for breakfast with a fried egg. We flavored this dish using J. Olive Co. Tuscan Herb Olive Oil and J. Olive Co. Gravenstein Apple Balsamic, garlic and feta to give a savory but a hint of sweet taste. The onions do take some time to cook but this is well worth the wait!

Tuscan Herb Butternut Noodles

Directions 

  1. Heat 1 Tbsp ghee in saucepan over low-medium heat. Add sliced onions to this pan and cook low and slow for about 20-25 minutes. Do not let the heat get too high where it burns the onions. You want to slowly caramelize the onions where they turn golden and lightly brown.
  2. At about 5-10 minutes left of the onions cooking, add the minced garlic to the pan.
  3. Defrost the frozen butternut squash noodles by boiling water and adding to the boiling water. Do not leave the noodles too long in the water or they will get mushy.
  4. Drain butternut noodles well and then, once onions are finished, add to the onions pan.
  5. Season onions and butternut with kosher salt to taste. Drizzle in about 1/2 Tbsp of Tuscan Herb Olive Oil and 2 Tbsp of Gravenstein Apple Balsamic. Toss noodles while balsamic reduces.
  6. Remove from heat, toss in fat free feta cheese and top with chopped fresh basil. 
  7. Serve with the Tuscan Herb Shrimp.

Tuscan Herb Shrimp

Directions:

  1. Heat 1 Tbsp of Tuscan Herb olive oil over medium to high heat. 
  2. Before adding shrimp to hot pan, you want to make sure your shrimp are well drained and not a lot of residual water on them if you defrosted them first.
  3. Add shrimp to hot pan and drizzle a little more olive oil on top. 
  4. Season the shrimp with CK Everything Season blend, or just garlic powder and salt.
  5. Do not move the shrimp around too much so they will have time to caramelize a bit. It is really important to have a hot pan at the start for this to happen.
  6. Flip shrimp to brown other side after they start to curl up. About 2 minutes or so. Season opposite side.
  7. Once shrimp are finished cooking, turn off heat and drizzle liberally with Gravenstein Apple Balsamic in the hot pan. Toss shrimp while balsamic reduces. *I do not add the balsamic while the heat is on because the balsamic will scorch if pan is too too hot. I found it did fine if I turned the heat off and then tossed.