Butternut Squash Pasta with Pistachios
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy roasted butternut squash pasta with a pistachio crumb topping. The sauce is rich and naturally sweetened by the squash, with a satisfying nutty garnish that adds texture.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 butternut squash
- 2 tbsp olive oil (divided)
- 1 tsp salt
- 1 shallot
- 2 cloves garlic (minced)
- 375ml / 1½ cups vegetable stock
- 2 tbsp nutritional yeast flakes
- 2 tbsp pistachios (chopped and toasted)
- 500g / 1lb spaghetti (or other pasta)
- Black pepper (to taste)
At a glance
PER SERVING · TIME 85M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 1h 15m
- Sodium
- 559mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 548mg
- Calcium
- 40mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 559MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.