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    • Paige Zuidema

      Zucchini Fettuccine with Rosemary Butternut Creme Sauce - Dairy and Gluten Free!

    • Lynn Johanson

      Zucchini Fettuccine with Rosemary Butternut Creme: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, crushed (to release flavor) 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

    • Natalie Tabor

      Zucchini Fettuccine with Rosemary Butternut Creme Sauce - In Sonnet's Kitchen (can probably cut coconut oil in half)

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