Linguine with roasted butternut squash sauce
Nutrition Facts
Serving Size 1 1/2 cups
Calories 280
| Amount Per Serving | ||
| Monounsaturated fat | 3.5 g | |
|---|---|---|
| Saturated fat | 1.5 g | |
| Total fat | 7 g | |
| Sodium | 204 mg | |
| Cholesterol | 33 mg | |
| Dietary fiber | 8 g | |
| Protein | 11 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 high in 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 and not included in analysis)
Directions
Preheat oven to 400 F.
Put squash on a backing sheet. Brush the cut sides of the squash with 1 tablespoon oil and season well 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 using package instructions.
Scoop roasted butternut squash from the skin and place in large food processor or blender. Puree until smooth. Slowly add the broth and puree until the sauce reaches the desired thickness. Add a little water if needed.
In a small skillet, heat the rest of the olive oil over medium-high heat until it shimmers 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.