Salt & Lavender · by Natasha★ 5.0 (3)
Roasted Butternut Squash Pasta
NUTRITION · PER SERVING45M COOK
CAL 19%·PRO 25%
CARBS 67G71% OF CAL
8G FIBER52G OTHER7G TOTAL SUGAR
FAT 9G22% OF CAL
1G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fall pasta with roasted butternut squash, warm spices, sage, and brown butter sauce. Rich and comforting with natural sweetness from the squash.
mainamericanpasta🍪 sheet pan🍲 stockpot🍳 skillet🔥 ovenvegetarian
View the full recipe on Salt & Lavender →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 medium butternut squash (peeled & cut into 3/4" pieces)
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon garlic powder
- 1 tablespoon olive oil
- Salt & pepper (to taste)
- 8 ounces uncooked orecchiette pasta
- 2 tablespoons butter
- 1 tablespoon fresh sage (chopped)
- Freshly grated parmesan cheese (optional)
At a glance
PER SERVING · TIME 45M
CAL 19%·PRO 25%
CARBS 67G71% OF CAL
8G FIBER52G OTHER7G TOTAL SUGAR
FAT 9G22% OF CAL
1G SAT8G 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
- 10m
- Cook
- 35m
- Sodium
- 210mg
- 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
- 927mg
- Calcium
- 90mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 210MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.