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Anita Webb: "I roasted the squash with olive oil after peeling…" Read More
8Ingredients
60Minutes
150Calories
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Ingredients
US|METRIC
6 SERVINGS
- 1 butternut squash (medium sized, roasted, makes about 4 cups of pureed squash)
- 1 onion (large, minced)
- 3 cloves garlic (minced)
- 1 Tbsp. butter
- 1/2 tsp. ground sage
- 1 1/2 cups whole milk
- 1/3 cup shredded Parmesan cheese
- noodles (spaghetti)
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NutritionView More
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150Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories150Calories from Fat45 |
% DAILY VALUE |
Total Fat5g8% |
Saturated Fat3.5g18% |
Trans Fat |
Cholesterol20mg7% |
Sodium120mg5% |
Potassium410mg12% |
Protein6g |
Calories from Fat45 |
% DAILY VALUE |
Total Carbohydrate21g7% |
Dietary Fiber2g8% |
Sugars6g |
Vitamin A170% |
Vitamin C30% |
Calcium15% |
Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(4)
Anita Webb 4 years ago
I roasted the squash with olive oil after peeling and seeding it. It was not as moist as it would be using the whole roasted squash method. I used more milk in making the sauce. The sage is a nice touch. I used fresh sage rather than dried. I will make this again! Wonderful flavours.
Dobson 4 years ago
Very delicious, a wonderful fall pasta dish. Next time I’ll add a little nutmeg and “heat”.