Butternut Squash "Noodles" with Winter Pesto

Detox with this vegan "noodle" dish from Dr. Alejandro Junger!

1 Butternut squash (peeled)
1 cup Almonds (toasted)
4 cups Winter greens (dandelion, kale, chard, etc. - chopped)
2 Garlic cloves (peeled)
1/2 cup Olive oil
Sea salt (to taste)

To make the pesto:

Add the almonds, greens, and garlic to a food processor. Pulse to break everything down.

Once the pesto is coarsely blended, drizzle in the olive oil in a slow steady stream while you continue to blend, until the pesto is thin and spreadable. Set aside.

To make the noodles:

Using a peeler, peel the butternut in long strips to make noodles (pappardelle-style).

In a large saute pan, warm 1 tablespoon coconut oil and 2 tablespoons olive oil.

Cook the noodles until soft, 3-4 minutes, stirring often to prevent sticking but being careful not to break the noodles apart.

Once the noodles are cooked through, stir in about ½ cup of the pesto and gently incorporate in with the noodles. Serve warm.

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