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Parsnip Noodles with pancetta and Butternut Squash-Sage Sauce
Ingredients
  • ½ tablespoon olive oil
  • 6 sage leaves
  • 1.5 cups cubed butternut squash
  • 1 large shallot, minced
  • 2 garlic cloves, pressed
  • pinch of red pepper flakes (less than ¼ teaspoon)
  • freshly ground sea salt and pepper, to taste
  • 2 cups chicken broth
  • 3 large parsnips (or 4 to 5 small ones)
  • ¾ cup cubed leftover Christmas ham (or cubed pancetta)
Note: Ingredients may have been altered from the original.
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