Parsnip Noodles with Leftover Christmas Ham and Butternut Squash-Sage Sauce
Try this Parsnip Noodles with Leftover Christmas Ham and Butternut Squash-Sage Sauce recipe.
Try this Parsnip Noodles with Leftover Christmas Ham and Butternut Squash-Sage Sauce recipe.
- 2 cups chicken broth
- 1/2 tablespoon olive oil
- 1 large shallot minced
- 1.5 cups cubed butternut squash
- 2 garlic cloves pressed
- freshly ground sea salt and pepper to taste
- 6 sage leaves
- pinch of red pepper flakes (less than 1/4 teaspoon
- 3 large parsnips (or 4-5 small ones)
- 3/4 cup cubed leftover christmas ham (or cubed pancetta)
- Carbohydrate 1.7812 g
- Cholesterol 613.333333333333 mg
- Fat 123.736500000241 g
- Fiber 0.0419999980926514 g
- Protein 152.400533333333 g
- Saturated Fat 35.3268055555889 g
- Serving Size 1 1 Serving (827g)
- Sodium 573.595694444449 mg
- Sugar 1.73920000190735 g
- Trans Fat 10.4878080555621 g
- Calories 1771 calories
Step-by-step
- Heat the oil in a large pot over medium heat.
- Once the oil heats, add the sage and cook until crispy. Set the sage aside on a paper-towel lined plate.
- Immediately add in the butternut squash, shallots, garlic and red pepper flakes to the pot and season with salt and pepper.
- Cook for 5-7 minutes or until onion is translucent.
- Pour in the broth and raise the heat to bring the mixture to a boil.
- Once boiling, reduce the heat to a simmer and cook until the squash is softened, 15-20 minutes.
- While the squash cooks, peel and spiralize the parsnips. Set aside.
- Once the squash mixture is softened and easily pierced with a fork, transfer to a high-speed blender. Wipe down the pot and set aside.
- Blend the squash mixture until smooth, about 1 minute. Taste and season with salt and pepper to your preference. If the mixture is too thick, add in vegetable broth.
- If not using leftover Christmas ham: Set the pot down over medium heat and once heated, add in the ham or pancetta and cook for 5 minutes or until cooked through and starting to brown on edges. Then, add in the parsnip noodles, cover and toss to cook for 5 more minutes or until al dente. Then, add in the squash sauce and toss altogether to warm sauce. Crumble the sage on top and serve immediately.
- If using leftover Christmas ham: Set the pot down over medium heat and once heated, add in the ham, squash sauce and parsnip noodles, toss and cook for 5-7 minutes or until noodles al dente. Crumble the fried sage on top and serve immediately.
A Festive Feast: Reimagining Leftovers with Parsnip Noodles
The holidays are over, the twinkling lights have been packed away, and the lingering scent of pine needles is fading. But amidst the post-celebration calm, there's a treasure trove waiting to be discovered: the leftovers! This year, instead of the same old reheated turkey or ham, I decided to get creative. Inspired by a quiet afternoon spent browsing recipe blogs (and a fridge overflowing with Christmas ham), I stumbled upon the most delightful idea: Parsnip Noodles with Leftover Christmas Ham and Butternut Squash-Sage Sauce.
Now, I'm not a professional chef; I'm just a busy mom who loves good food and hates food waste. My kitchen is my sanctuary, a place where I can experiment with flavors and create nourishing meals for my family. This recipe perfectly embodies that ethos – it's resourceful, delicious, and surprisingly easy to make. The sweet butternut squash, earthy sage, and savory ham create a symphony of flavors that's both comforting and elegant. And the parsnip noodles? They add a lovely sweetness and a satisfying texture that elevates the dish beyond simple leftovers.
The process itself was remarkably straightforward. Roasting the butternut squash brought out its natural sweetness, and the simple sage sauce tied everything together beautifully. The parsnips spiralized beautifully into noodles, providing a healthy and flavorful alternative to traditional pasta. I must admit, I was initially skeptical about using parsnips this way, but the result was incredible! They held their shape well during cooking and added a unique dimension to the dish. The slightly sweet taste of the parsnips perfectly complemented the salty ham and the subtly spicy sage sauce.
What I particularly loved about this dish was its versatility. You can easily adapt it to your preferences and what you have on hand. Don't have leftover Christmas ham? Pancetta works just as well! Want to add some extra vegetables? Feel free to throw in some spinach or kale for added nutrients. The beauty of cooking, I've found, is in its adaptability. It’s about taking a basic idea and making it your own, infusing it with your personal touch and creativity.
The aroma while the dish was cooking filled my kitchen with a warm and inviting scent that hinted at the deliciousness to come. The combination of roasted butternut squash, fried sage and savory ham created a fragrance that was simply irresistible. It was the perfect way to transition from the festive chaos of the holidays into the cozy calm of the new year. This dish isn't just about using up leftovers; it's about savoring the memories and flavors of the season, transforming them into something new and exciting.
Beyond the deliciousness, this recipe taught me a valuable lesson: the potential hidden within simplicity. Often, the most satisfying meals are the ones that embrace simplicity and resourcefulness. This dish is a testament to that—a flavorful, comforting, and surprisingly elegant creation born from the humble act of using leftovers creatively.
So, if you're looking for a way to transform your leftover Christmas ham into a truly special meal, look no further. This Parsnip Noodles recipe is a must-try. It's a delicious way to embrace the new year with a touch of holiday magic, proving that sometimes, the most satisfying dishes are the ones that come from a place of resourcefulness and a whole lot of love.
This recipe is more than just a meal; it's a story. It's a story about transforming leftovers into a culinary masterpiece, about embracing simplicity, and about finding joy in the kitchen. It’s a story I’m happy to share, and one that I hope you’ll enjoy recreating in your own kitchen.
Pro Tip: For extra flavor, try adding a splash of white wine to the butternut squash sauce while it simmers. It adds a beautiful depth of flavor that perfectly complements the ham and sage.
