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ZUCCHINI FETTUCCINE WITH ROSEMARY BUTTERNUT CREME SAUCE
Ingredients
- 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
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