- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 316.7
- Total Fat: 3.8 g
- Cholesterol: 8.2 mg
- Sodium: 553.9 mg
- Total Carbs: 60.7 g
- Dietary Fiber: 2.0 g
- Protein: 13.4 g
Pasta with Butternut Squash and SageSubmitted by: EMCEELOUD
1 sprays cooking spray
20 oz butternut squash, fresh, peeled, cut into 3/4-inch chunks*
8 oz uncooked bow ties
1/8 tsp table salt, for cooking pasta
1 cup buttermilk
1/2 tsp table salt
1/2 tsp black pepper, freshly ground, or to taste
5 1/3 Tbsp grated Parmesan cheese, Parmigiano Reggiano recommended, divided (1/4 cup plus 4 tsp)
3 Tbsp fresh sage, minced
Place squash on prepared baking sheet and roast until tender and starting to caramelize, about 25 to 30 minutes.**
Bring a large pot of salted water to a boil. After squash has been roasting for about 15 minutes, cook pasta according to package directions; drain and return to pot.
Add squash, buttermilk, salt and pepper to pot; toss over low heat to warm through, about 1 minute. Remove from heat and add 1/4 cup of Parmesan cheese and sage; toss to mix and coat.
Spoon about 1 1/2 cups of pasta into each of 4 serving bowls; top each with 1 teaspoon of remaining Parmesan cheese and serve immediately.
*We used a 20 ounce bag of fresh, peeled squash to help streamline the recipeâ€™s preparation but you can peel and cube a 1 1/2 pound squash yourself if you prefer.
**You can microwave the squash instead of roasting it: Put squash in a shallow microwave-safe baking dish or container with 1/4 cup of water. Cover and microwave until tender, about 10 minutes; drain.
If you donâ€™t like sage, this recipe is also delicious with fresh basil or chives.
This dish does not reheat well. We recommend you make it just before youâ€™re ready to serve it.
Number of Servings: 4
Recipe submitted by SparkPeople user EMCEELOUD.