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  • Annalie

    Zucchini Fettuccine with Rosemary Butternut Creme Sauce: 1 medium butternut squash 3 tablespoons coconut oil, divided 1 medium yellow onion, chopped 2 garlic cloves, minced 2 teaspoons dried rosemary 1 cup full-fat canned coconut milk ½ cup vegetable or chicken broth ½ teaspoon sea salt 1 pound shiitake mushrooms, sliced 3 pounds zucchini, spiralized into fettuccine Freshly-ground black pepper to taste

  • Laurie Chamberlain

    Oh my! This is a full fat recipe, but it looks amazing! You could always try subbing coconut milk instead of cream ~Lorrie Zucchini Fettuccine with Rosemary Butternut Creme Sauce - In Sonnet's Kitchen

  • Sarah Hamilton DuPree

    Zucchini Fettuccine with Rosemary Butternut Creme Sauce - gluten free, grain free, vegan, paleo

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