Linguine with roasted butternut squash sauce
Nutrition Facts
Serving Size 1 1/2 cups
Calories 255
| Amount Per Serving | ||
| Monounsaturated fat | 3 g | |
|---|---|---|
| Saturated fat | 2 g | |
| Total fat | 7 g | |
| Sodium | 206 mg | |
| Cholesterol | 33 mg | |
| Dietary fiber | 6 g | |
| Protein | 10 g | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories: | 2,000 | 2,500 | ||
|---|---|---|---|---|
| Total Fat | Less than | 65g | 80g | |
| Saturated Fat | Less than | 20g | 25g | |
| Cholesterol | Less than | 300mg | 300 mg | |
| Sodium | Less than | 2,400mg | 2,400mg | |
| Total Carbohydrate | 300g | 375g | ||
| Dietary Fiber | 25g | 30g | ||
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
Butternut squash is an excellent source of vitamin A, which is important for vision and immune system health.
Ingredients
(Serves 6)- 1 medium butternut squash (about 2 pounds), split and seeded
- 2 tablespoons olive oil, divided
- Freshly ground black pepper to taste
- 12 ounces whole-wheat linguine or other pasta
- 1 1/2 cups reduced-sodium vegetable broth
- 8 sage leaves, cut into thin strips
- 1/4 cup diced yellow onion
- 1/2 cup chopped red bell pepper
- 2 cloves garlic, minced
- 1 tablespoon cider vinegar
- 1/8 teaspoon ground nutmeg
- Parmesan cheese (optional — not included in analysis)
Directions
Heat oven to 400 F. Brush the squash with 1 tablespoon oil and season generously with pepper. Roast about 60 minutes or until soft. Remove from oven and let cool to room temperature.
Bring a large pot of water to a boil. Add the pasta and cook according to package instructions.
Place cooked butternut squash in large food processor or blender. Puree until smooth. Slowly add the broth and puree until the sauce reaches the desired consistency. You may need to add a little water, depending on the size of your squash.
In a small skillet, heat the remaining olive oil over medium-high heat until shimmering slightly. Add the sage and cook until bright green, about 30 seconds. Add the onion, red pepper and garlic. Saute until soft, 3 to 5 minutes. Add the pureed butternut squash. Season with vinegar, nutmeg and more black pepper. Add the pasta and stir until pasta is well-coated. Sprinkle with Parmesan cheese, if desired. Serve.