Butternut Noodles + Béchamel with Aleppo Lemon Oil
Ingredients
Sauce
- 1 1/2 cups half and half
- 2 Tbsp butter
- 2 Tbsp flour
- ¼ cup finely grated parmesan cheese
- 2 cloves garlic, minced
- Salt and pepper
Pasta
- 1 large or two medium butternut squash, peeled and seeded
- Zest of 1 small lemon
- 2 Tbsp olive oil, divided
- 1/2 tsp Aleppo pepper flakes
- Salt and pepper
Optional
- Grilled chicken breast
- Fresh basil
- Roma tomato, seeded and diced
- Toasted walnuts
- Additional parmesan cheese
Instructions
Preheat oven to 400. Spiralize the butternut squash and lay out on a lined baking sheet. Toss with a splash of olive oil and season with salt and pepper. Roast for 20 minutes, then toss and roast for another 20 minutes, or until the squash is just slightly tender, but still al dente.
To make the sauce, heat the butter and garlic in a small saucepan over medium heat. When the butter is foamy, add the flour and stir to make a paste. Slowly add the half and half while stirring constantly. Reduce the heat to low and continue to stir as the sauce heats and thickens. Do not let the sauce simmer or boil. One the sauce begins to thicken, stir in the parmesan cheese and either serve immediately, or cover and keep warm. Stir the sauce again before serving. If it thickens while it sits, add another splash of half and half.
Combine one tablespoon of oil, lemon zest and aleppo chili flake. Use as a finishing oil once you have plated the noodles, sauce and toppings.
