Thanksgiving Turkey Noodles with Squash, Sage and Pecans

A Thanksgiving dish with butternut squash and zucchini noodles, tender turkey breast and crispy pecans in sage butter. The noodles stay filling with few carbohydrates and provide plenty of protein.

By yumbelo · 2 servings · 35 minutes

Ingredients

• 250 g Turkey breast fillet
• 180 g Butternut squash, peeled
• 200 g Zucchini
• 50 g Red onion
• 1 pc Garlic clove
• 40 g Pecans
• 30 g Parmesan, freshly grated
• 20 g Butter
• 6 pc Fresh sage leaves
• 1 pc Thyme sprig
• 200 ml Vegetable stock
• 1 tbsp Olive oil
• Salt
• Black pepper, freshly ground

Method

1. Peel, deseed and turn the squash into noodles using a spiralizer or vegetable peeler. Cut the zucchini into noodles as well.
2. Finely dice the onion and slice the garlic thinly.
3. Cut the turkey breast into thin strips or medallions and season with salt and pepper.
4. Heat olive oil in a large pan and sear the turkey all over over medium to high heat for about 5 minutes. Remove and keep warm.
5. Coarsely chop the pecans and toast them briefly in the same pan without fat until fragrant. Remove.
6. Melt the butter in the pan, then sweat the onion and garlic in it for 2 minutes. Add the sage and thyme and let the butter brown lightly.
7. Add the squash noodles and fry for 3 minutes. Pour in the vegetable stock and cook the noodles, covered, for about 4 minutes until al dente.
8. Add the zucchini noodles and cook for 1 to 2 more minutes, then remove the thyme sprig.
9. Return the turkey to the pan, fold in the Parmesan and season with salt and pepper.
10. Divide between two plates, sprinkle with the pecans and serve immediately.