Pasta with butternut squash and sage
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
4 slices bacon8 large sage leaves, plus 1 Tbs minced1 (2 pound) butternut squash cut in 1/2 inch cubes1 Tbs unsalted butter6 scallions thinly sliced1/4 tsp freshly grated nutmeg1 tsp sugarsalt and pepper to taste2 cups low sodium chicken broth1 pound tubular pasta 2 Tbs Parmesan4 tsp lemon juice1/2 cup sliced almonds
Cook bacon until crisp. Add whole sage leaves and cook 2 minutes. Pour through fine mesh strainer. Set aside bacon sage mixture and return fat to pan. Reheat at high temperature, add butternut squash in single layer and cook without stirring until caramelized (8 to 10 minutes). Continue cooking, stirring now and then until browned spots appear (5 minutes). Add butter and melt. Add scallions, nutmeg, sugar, minced sage, ½ tsp salt and ¾ tsp pepper. Cook stirring, until scallions are softened (3 minutes). Add broth and simmer until squash is tender. Concurrently, bring 4 litres of salted water to a boil, add pasta and cook to al dente, drain, return pasta to pot and add squash and bacon sage mixtures. Add 2 Tbs Parmesan cheese, lemon juice and adjust with added liquid if sauce is too dry. Serve with sliced almonds and additional Parmesan. Serves 8
Serving Size: 8 (1 CUP) servings
Number of Servings: 8
Recipe submitted by SparkPeople user RIKU13.
Serving Size: 8 (1 CUP) servings
Number of Servings: 8
Recipe submitted by SparkPeople user RIKU13.
Nutritional Info Amount Per Serving
- Calories: 311.3
- Total Fat: 6.1 g
- Cholesterol: 10.2 mg
- Sodium: 144.8 mg
- Total Carbs: 56.0 g
- Dietary Fiber: 6.0 g
- Protein: 10.8 g
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