Flat Zuchini 
Noodle with Butternut Squash Sauce on Sauteed
Tri-Tip and Bell Peppers 

What you’ll Need….

1 butternut squash 

2 cups of vegetable stock 

4 sprigs of sage 

2 bell peppers 

1 lb of tri-tip steak 

3 zuchinnis  

1/2 cup of coconut milk 

1 onion 

1 lemon (juiced and zested) 

Pepper 

Salt 

Here’s How to do It…

Preheat Oven to 425F 

 The first thing we want to do is get that butternut squash cookin, so youll want to peel the skin off the best you can and then do a large dice on it. Slather it up in olive oil and sprinkle on some salt over all the pieces. You will also to a rough slice on the onion, not too thin though. Get some oil on those and put then in the pan with the butternut squash then in to the oven for about 20 min or until the squash is golden brown on the edges.  

In a small sauce pan start to heat up the veggie stock.  

Now for slicing our zuchinnis. You can take the peeler you used for the butter nut squash and carefully just start peeling the zuchinnis with it to make the flat noodles. Go a little slow to make sure you are getting a good thickness on each slice. Set those aside for now and start slicing up your bell peppers. Set those aside as well. Now in a small pot with boiling water slowly add the zuchinni noodles and cook them until they are bright green and use tongs to fish them out to a plate with a couple paper towels.  

You will then bring a medium pan to medium-high heat and start to cook your tri-tip steaks. It takes about 3 minutes for each side. After they are done let them rest for a few minutes and slice them up.Now to add your zuchinni noodles. Once they start to get some brown on them take them out and put them aside. Last thing to throw in the pan will be the bell peppers. After those get a bit brown toss the steak slices in to the mix for about 15 seconds. Just to get them nice and mixed in.  

All we have to do now is blend up the butternut squash and onions. Blend the pieces with all of the sage and warm vegetable stock right before it will look nice and creamy. Once you get there add in the coconut milk until you get that nice shiny creamy look.  

To plate you just take the bell pepper and steak mix on first, then with some tongs put the noodles on top and finally spoon over the sauce liberally. 

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