Alexandra's Kitchen · by Alexandra Stafford★ 5.0
Baked Penne with Butternut Squash-Sage Sauce
NUTRITION · PER SERVING55M COOK
CAL 39%·PRO 39%
CARBS 106G55% OF CAL
5G FIBER0G ADDED0G INTRINSIC96G OTHER5G TOTAL SUGAR
FAT 31G36% OF CAL
18G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Baked penne with a creamy butternut squash and sage sauce, finished with mozzarella and parmesan. A warming, vegetarian pasta dish inspired by Italian baked pasta traditions.
mainitalianpastacasserole🌀 blender⚙️ food processor🥧 baking dish🍲 stockpot🔥 ovengluten freevegetarian
View the full recipe on Alexandra's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 tablespoons unsalted butter, plus more for greasing
- 1 small bundle sage
- 4 cups 1-inch cubes, butternut squash (about 1 lb. post peeling)
- 1 small onion, finely chopped (about 1 cup)
- 1.5 teaspoons kosher salt, plus more to taste
- freshly cracked pepper to taste
- 1 pound penne
- 4 ounces fresh mozzarella or fontina, cubed
- 1/2 cup heaping (50 g) grated Parmigiano Reggiano
- 1/2 cup heavy cream
At a glance
PER SERVING · TIME 55M
CAL 39%·PRO 39%
CARBS 106G55% OF CAL
5G FIBER0G ADDED0G INTRINSIC96G OTHER5G TOTAL SUGAR
FAT 31G36% OF CAL
18G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 40m
- Sodium
- 768mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 467mg
- Calcium
- 292mg
- Iron
- 0.40mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 768MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.