Try this Butternut Squash Filling recipe, or contribute your own.
Suggest a better description1. Grate the butternut squash. Saute it in the butter over very low heat, preferably in a nonstick pan, being careful that it never burns but gives up its own water as a medium to cook in, about 15-20 minutes. It should break down into a smooth mass. Mixture must be cooked until it is thick. 2. Remove from the heat and stir in nutmeg, salt and cheese. The filling can be made 2 days in advance, and refrigerated. Warm before using to stuff pasta. NOTES : **Adapted from a recipe in "IN NONNAS KITCHEN" Recipe by: * See Below Posted to recipelu-digest Volume 01 Number 533 by Kj375
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Serving Size: 1 Serving (81g) | ||
Recipe Makes: 4 | ||
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Calories: 335 | ||
Calories from Fat: 319 (95%) | ||
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Amt Per Serving | % DV | |
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Total Fat 35.5g | 47 % | |
Saturated Fat 22.4g | 112 % | |
Monounsaturated Fat 9.2g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 94.3mg | 29 % | |
Sodium 53.9mg | 2 % | |
Potassium 138.6mg | 4 % | |
Total Carbohydrate 4.3g | 1 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 3.6g | ||
Protein 1.9g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 335
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