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Butternut Squash Pastasotto
Ingredients
2 pounds
Butternut squash
to taste
Kosher salt
to taste
Black pepper
4 tablespoons
Olive oil
6 tablespoons
Unsalted butter
10 whole
Fresh sage leaves
1 tablespoon
Chopped fresh sage
1/2 small
Onion
1 pound
Penne pasta
1 1/2 cups
Dry white wine
3 1/2 cups
Low-sodium chicken broth
3/4 cup
Grated Parmesan
1/4 cup
Walnuts
Instructions
STEP 1
Preheat oven to 425°F. Toss butternut squash with oil, salt, and pepper; bake for 30 minutes.
STEP 2
Heat butter and oil in a pot; fry sage leaves until crispy and green. Remove and let drain on a paper towel.
STEP 3
Cook onion in the pot until tender, about 3 to 5 minutes. Add pasta and toast for 4 minutes, stirring frequently.
STEP 4
Pour in wine; cook until absorbed, about 5 minutes. Gradually add broth, stirring and allowing each cup to absorb.
STEP 5
Fold in roasted squash, sage, Parmesan, salt, and pepper until creamy. Garnish with fried sage and optional walnuts.
Nutrition Facts
(per serving)
Calories:
Servings:
Calories: 1082 calories
Carbohydrates:
Fat: 46 g
Fat:
Sugar: 10 g
Fiber:
Carbohydrates: 123 g
Protein:
Total: 40 minutes
Sugar:
Protein: 33 g
Meal Effort
Preparation:
4 minutes
Cook:
10 minutes
Total:
30 minutes