Preparation

Step 1 out of 11

Preheat oven to 415°F

Step 2 out of 11

Boil potatoes for 15 minutes or until the largest potato is fork tender. Drain

Step 3 out of 11

On a baking sheet, smash the potatoes using a potato masher until the potatoes are flattened but stay together in one piece.

Step 4 out of 11

Drizzle or brush potatoes with 2 to 3 tablespoons of olive oil. Season with salt and pepper.

Step 5 out of 11

Bake potatoes for 35 minutes or until the edges are crisp and browned.

Step 6 out of 11

While the potatoes are roasting, prepare the sage sauce.

Step 7 out of 11

In a saucepan, heat two tablespoons of olive oil over medium heat. Add garlic and sage. Cook for one minute, stirring often. Add flour and whisk, cooking for one minute.

Step 8 out of 11

Slowly whisk in two cups of vegetable broth. Cook for five minutes.

Step 9 out of 11

Heat one tablespoon of olive oil in a large frying pan over medium heat. Sauté butternut squash noodles for 4 to 5 minutes, until tender. Season with salt. Do not overcook

Step 10 out of 11

Twirl butternut squash noodles around the handle of a wooden spoon.

Step 11 out of 11

To serve, pour a spoonful of sage sauce onto hot smashed potatoes and top with a butternut squash spiral.