Ingredients
- 1 medium butternut squash boiled until soft, cooking liquid reserved
- 1 cup squash water
- 1 tbsp olive oil
- 1/4 cup onions diced
- 6 Sage leaves
- 1/4 tsp Nutmeg
- 1 tsp salt
- 1 tsp fresh cracked black pepper
- 1/4 cup Parmesan cheese
- 8 ounces cooked long pasta of choice
Instructions
- Place the cooked butternut squash into a blender, add the squash water a bit at a time until the squash is of a smooth consistency.
- Heat the olive oil in a sauté pan, add the onions and sweat them until they begin to soften, push the onions to the side and add the sage leaves, fry until crispy then set aside.
- Add the butternut squash puree to the onions, ad the nutmeg, salt and pepper, het thorough.
- Add the pasta to the butternut squash along with more pasta water to achieve a smooth creamy consistency.
- Serve topped with the grated parmesan cheese and crispy sage leaves.
Nutrition Facts
Butternut Squash Pasta
Per
598 g
Calories
710
% Daily Value*
Fat
11
g
17
%
Saturated Fat
2.5
g
16
%
Carbohydrates
134
g
45
%
Fibre
15
g
63
%
Sugars
27
g
30
%
Protein
25
g
50
%
Cholesterol
10
mg
3
%
Sodium
1360
mg
59
%
Calcium
300
mg
30
%
Iron
5.8
mg
32
%
*5% or less is a little, 15% or more is a lot
Tips & Notes
Recipe contributed by the Kilted Chef.
