This recipe offers a burst of fall flavor and is the perfect plant-based pairing.

Parmesan and Pomegranate Butternut Squash Noodles

Heat oil in a large skillet over medium heat. Add veggie spirals. Cook until tender and beginning to brown, stirring occasionally. Remove from skillet; set aside.

Melt butter in the same skillet. Add pepitas and sage. Cook 1 minute or until butter is browned and fragrant and pumpkin seeds are toasted, stirring constantly. Return veggie spirals to skillet; toss until evenly coated. 

Remove skillet from heat. Add cheese; toss to combine. Spoon into serving bowls. Garnish with pomegranate arils, if desired. Season to taste with salt and pepper. 