Recipe: Butternut Squash "Fettuccine"

I know I have already posted about my spiral vegetable slicer.  I love it and it can really add variety and interest to dishes.  I do love butternut squash, but chopping and roasting it can get repetitive and boring after a while.  So I decided to try making a "fettuccine" with the slicer out of butternut squash.  It was harder to get it through the slicer, but it did work with a bit of elbow grease and turned out delicious!

Butternut Squash "Fettuccine"

1 butternut squash, just the long, cylindrical top part above the seeds, peeled
2 TBSP coconut oil
5 fresh sage leaves, chopped
salt and pepper to taste

First, take a butternut squash, and chop it right before the round section with the seeds.  Keep that part to roast or use in soup, set aside.  Peel the long portion and chop the stem end off to create a flat surface.  Place it in the spiral vegetable slicer with the "large" spiral blade.

Chop the sage leaves.  Melt the coconut oil in a large skillet over medium heat.  Add all of the ingredients to the pan and toss to coat the squash with the oil.  Cover, stirring occasionally, and cook until tender, about 10-15 minutes.