Butternut Squash Baked Pasta

BON APPÉTIT(1)
Erika Elvander: "Easy and yummy. I used walnuts instead of hazelnu…" Read More
12Ingredients
Seconds
870Calories

Ingredients

US|METRIC
  • 1/2 cup hazelnuts (or walnuts)
  • 4 tablespoons extra-virgin olive oil (divided, plus more for drizzling)
  • 1 onion (large, finely chopped)
  • 3 garlic cloves (thinly sliced)
  • 1/2 teaspoon crushed red pepper flakes
  • 1 butternut squash (small, halved, seeded, cut into ½-inch cubes, about 6 cups)
  • 4 cups chicken stock (low-sodium, or broth)
  • 1 pound paccheri (or rigatoni)
  • salt (Ksoher)
  • 2 ounces Parmesan (finely grated, about 1½ cups, divided, plus more for serving)
  • 1 cup basil leaves (torn)
  • freshly ground black pepper
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    NutritionView More

    870Calories
    Sodium33% DV780mg
    Fat51% DV33g
    Protein63% DV32g
    Carbs38% DV115g
    Fiber32% DV8g
    Calories870Calories from Fat300
    % DAILY VALUE
    Total Fat33g51%
    Saturated Fat5g25%
    Trans Fat
    Cholesterol15mg5%
    Sodium780mg33%
    Potassium1120mg32%
    Protein32g63%
    Calories from Fat300
    % DAILY VALUE
    Total Carbohydrate115g38%
    Dietary Fiber8g32%
    Sugars12g24%
    Vitamin A260%
    Vitamin C50%
    Calcium30%
    Iron35%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    Erika Elvander 2 years ago
    Easy and yummy. I used walnuts instead of hazelnuts as that’s what I had in the house.

    PlanShop