Pasta With Butternut Parmesan Sauce @ Dw Magazine.Com

Health score
32%
Pasta With Butternut Parmesan Sauce @ Dw Magazine.Com
45 min.
4
490kcal
56.83%sweetness
95.38%saltiness
52.43%sourness
100%bitterness
47.59%savoriness
81.74%fattiness
0%spiciness

Ingredients

  • pound butternut squash 
  • ounces farfalle pasta 
  • tablespoon olive oil 
  • cup shallots chopped
  • 0.5 cup parmesan cheese packed freshly grated
  • 0.5 cup cup heavy whipping cream 
  • 0.1 teaspoon nutmeg grated
  • tablespoon parsley chopped
  • teaspoons juice of lemon 
  • servings salt and pepper to taste
  • servings water as needed thin

Equipment

  • bowl
  • frying pan
  • oven
  • pot
  • blender
  • baking pan
  • immersion blender

Directions

  1. Preheat the oven to 350F.
  2. Cut the butternut squash lengthwise in half* and scoop out the guts and seeds and discard them .
  3. Pour 1/4 cup of water into a pyrex or ceramic baking dish and place the butternut squash halves cut side down.
  4. Bake for 40 minutes or until a fork easily pierces the squash.
  5. Allow to cool for 10 minutes.
  6. Scoop out the squash flesh from the skins and pure with a blender (work in batches or place in a bowl and use a hand blender).
  7. Discard the skins.
  8. Fill a pot with water
  9. and salt (1 tablespoon of salt for every 2 quarts of water). Set over high heat to bring to a hard boil.
  10. Add the pasta and cook at a hard boil, uncovered until al dente.
  11. While the pasta is cooking, pour the olive oil into a wide skillet on medium heat.
  12. Add the shallots and saut until soft and translucent, about 5 minutes.
  13. Add the butternut squash pure and c
  14. ook for about a minute, mixing it in with the shallots.
  15. Add the cream, a tablespoon at a time, slowly stirring it in to incorporate and to avoid lumps.
  16. Stir in the Parmesan.
  17. Add the nutmeg, salt and pepper.
  18. Add water (or chicken stock) to thin to the consistency you want.
  19. Take off heat and add the parsley and lemon juice. Cover the pan to keep warm.
  20. Check pasta. When ready (al dente) drain and plate.
  21. Pour the sauce over the pasta.
  22. Garnish with a little extra parsley and Parmesan.
  23. Serve immediately.
  24. Be careful when you cut the squash, winter squash are hard! The best way to do it safely is to slice a bit off of both ends so that you can stand the squash upright without it rolling. Then cut down the middle.

Nutrition Facts

Calories490kcal
Protein11.67%
Fat33.82%
Carbs54.51%

Properties

Glycemic Index
43.5
Glycemic Load
19.45
Inflammation Score
-10
Nutrition Score
23.442173913043%

Flavonoids

Eriodictyol
0.12mg
Hesperetin
0.36mg
Naringenin
0.03mg
Apigenin
2.16mg
Luteolin
0.02mg
Kaempferol
0.01mg
Myricetin
0.15mg
Quercetin
0.01mg

Taste

Sweetness:
56.83%
Saltiness:
95.38%
Sourness:
52.43%
Bitterness:
100%
Savoriness:
47.59%
Fattiness:
81.74%
Spiciness:
0%

Nutrients percent of daily need

Calories:489.92kcal
24.5%
Fat:18.81g
28.93%
Saturated Fat:9.47g
59.2%
Carbohydrates:68.19g
22.73%
Net Carbohydrates:62.16g
22.6%
Sugar:9.63g
10.7%
Cholesterol:44.49mg
14.83%
Sodium:448.1mg
19.48%
Protein:14.59g
29.19%
Vitamin A:12686.49IU
253.73%
Selenium:42.38µg
60.55%
Manganese:0.94mg
46.84%
Vitamin C:31.02mg
37.6%
Phosphorus:277.49mg
27.75%
Fiber:6.03g
24.11%
Vitamin B6:0.48mg
24.09%
Calcium:227.25mg
22.73%
Magnesium:90.62mg
22.65%
Potassium:782.82mg
22.37%
Vitamin K:21.45µg
20.43%
Copper:0.35mg
17.32%
Vitamin E:2.57mg
17.14%
Folate:64.94µg
16.24%
Vitamin B1:0.21mg
14.06%
Iron:2.41mg
13.41%
Vitamin B3:2.49mg
12.44%
Zinc:1.86mg
12.37%
Vitamin B2:0.17mg
9.94%
Vitamin B5:0.99mg
9.93%
Vitamin B12:0.22µg
3.61%
Vitamin D:0.54µg
3.59%
Source:Foodista