Low-Carb Pumpkin, Sage & Browned Butter Zoodles

Step 1Wash and pat dry the squash, sage and zucchini.

Step 2Pull the larger leaves off the sage and sit aside. Finely chop the remaining sage.

Step 3Melt the butter in a saucepan and add the sage. Wait until the sage crisps up and then remove the whole leaves (leaving the chopped sage in the saucepan) and drain on a paper towel.

Step 4Stir the butter over med-high heat until it foams. Continue stirring, watching the colour of the butter beneath the foam until it turns a rich, dark brown.

Step 5Remove from the heat and add the finely diced onion and the garlic. Let them sit in the hot butter while you prepare the pumpkin.

Step 6Peel the pumpkin, remove the seeds and cut into cubes. Some types of winter squash like Hokkaido do not require peeling.

Step 7Place pumpkin in the pot with the browned butter, along with the broth. Bring to the boil and then reduce to a simmer. Simmer gently for about 10-15 minutes or until pumpkin is soft.

Step 8Using a hand blender, blitz the mixture until it forms a smooth sauce.

Step 9Prepare your zoodles in the way that you prefer (use a julienne peeler or a spiralizer). Toss them through the sauce. You can either serve them raw or cook them in the sauce for 2-5 minutes.

Step 10Serve topped with the fried sage leaves and some shaved Parmesan. Drizzle with olive oil.

Step 11Store sauce in a covered container, for up to five days.