Active Time:20 minsTotal Time:30 minsServings:4Jump to Nutrition Facts
Active Time:20 minsTotal Time:30 minsServings:4
Active Time:20 mins
Active Time:
20 mins
Total Time:30 mins
Total Time:
30 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients3cupscubed butternut squash8ounceschickpea rotini pasta1cuplow-fat milk1tablespoonbutter2clovesgarlic, grated1tablespoonfresh sage, plus small leaves for garnish1teaspoonDijon mustard1cupshredded sharp Cheddar cheese½cupgrated Parmesan cheese½teaspoonsalt½teaspoonground pepper
Cook Mode(Keep screen awake)
Ingredients
3cupscubed butternut squash
8ounceschickpea rotini pasta
1cuplow-fat milk
1tablespoonbutter
2clovesgarlic, grated
1tablespoonfresh sage, plus small leaves for garnish
1teaspoonDijon mustard
1cupshredded sharp Cheddar cheese
½cupgrated Parmesan cheese
½teaspoonsalt
½teaspoonground pepper
DirectionsBring 2 inches of water to a boil in a large pot fitted with a steamer basket. Add squash, cover and cook until tender, about 10 minutes.Meanwhile, cook pasta according to package directions. Drain.Transfer the squash to a food processor or blender. Add milk and puree until smooth. Set aside.Remove the steamer basket from the pot; dry the pot. Add butter and melt over medium-high heat. Add garlic, sage and mustard; cook, stirring, until fragrant, about 1 minute. Add the squash puree and cook, stirring occasionally, until simmering, about 2 minutes. Remove from heat and add Cheddar, Parmesan, salt and pepper, stirring until smooth. Stir in the pasta. Serve garnished with more sage, if desired.Originally appeared: EatingWell.com, November 2020
Directions
Bring 2 inches of water to a boil in a large pot fitted with a steamer basket. Add squash, cover and cook until tender, about 10 minutes.Meanwhile, cook pasta according to package directions. Drain.Transfer the squash to a food processor or blender. Add milk and puree until smooth. Set aside.Remove the steamer basket from the pot; dry the pot. Add butter and melt over medium-high heat. Add garlic, sage and mustard; cook, stirring, until fragrant, about 1 minute. Add the squash puree and cook, stirring occasionally, until simmering, about 2 minutes. Remove from heat and add Cheddar, Parmesan, salt and pepper, stirring until smooth. Stir in the pasta. Serve garnished with more sage, if desired.
Bring 2 inches of water to a boil in a large pot fitted with a steamer basket. Add squash, cover and cook until tender, about 10 minutes.
Meanwhile, cook pasta according to package directions. Drain.
Transfer the squash to a food processor or blender. Add milk and puree until smooth. Set aside.
Remove the steamer basket from the pot; dry the pot. Add butter and melt over medium-high heat. Add garlic, sage and mustard; cook, stirring, until fragrant, about 1 minute. Add the squash puree and cook, stirring occasionally, until simmering, about 2 minutes. Remove from heat and add Cheddar, Parmesan, salt and pepper, stirring until smooth. Stir in the pasta. Serve garnished with more sage, if desired.
Originally appeared: EatingWell.com, November 2020
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Nutrition Facts(per serving)449Calories19gFat52gCarbs24gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
