A Pinch of Healthy · by Marjorie @APinchOfHealthy
Butternut Squash Pasta
NUTRITION · PER SERVING40M COOK
CAL 27%·PRO 35%
CARBS 81G61% OF CAL
6G FIBER0G ADDED7G INTRINSIC68G OTHER7G TOTAL SUGAR
FAT 16G27% OF CAL
10G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pasta tossed with a creamy sauce made from blended butternut squash, parmesan, sage, and coconut milk. The dish is rich and slightly sweet with herbaceous notes. A seasonal autumn main that's vegetarian and satisfying.
mainamericanpasta🍲 stockpot🍳 skillet🌀 blendervegetarian
View the full recipe on A Pinch of Healthy →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 12 ounces pasta of choice (Rottini, Fusilli or Spaghetti work well)
- 1/2 medium medium butternut squash (half of a 2-pound squash)
- 1/2 Tablespoon olive oil
- 1 Tablespoon unsalted butter
- 1/2 yellow onion (medium, diced small)
- 3 cloves garlic (roughly chopped)
- 1 1/2 Tablespoons sage (freshly chopped, divided)
- 1/8 teaspoon red pepper flakes
- 1/2 teaspoon salt (plus extra for boiling)
- 1/8 teaspoon ground black pepper
- 3/4 cup vegetable broth
- 1/2 cup canned full fat coconut milk (or half and half)
- 1/2 cup grated parmesan cheese (2 ounces)
At a glance
PER SERVING · TIME 40M
CAL 27%·PRO 35%
CARBS 81G61% OF CAL
6G FIBER0G ADDED7G INTRINSIC68G OTHER7G TOTAL SUGAR
FAT 16G27% OF CAL
10G SAT6G 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
- 25m
- Sodium
- 665mg
- Total sugar
- 7g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 701mg
- Calcium
- 191mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 665MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.