Whole wheat pasta with creamy butternut squash sauce and crispy sage leaves. A healthy and comforting meal!

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Name: Butternut squrwsh pasta
Prep time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Italian
Ingredients: 1 Squash peeled and diced; 3 tablespoons Olive oil; 12 ounces Pasta; 1 1/2 cup water; 1/4 cup diced onion; 2 cloves Garlic; 1/8 teaspoons Nutmeg; 1/4 cup Parmesan; salt add to taste; pepper add to taste; Sage; 1 pound Chicken

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INGREDIENTS

1 Squash ; peeled and diced
3 tablespoons Olive oil
12 ounces Pasta
1 1/2 cup water
1/4 cup diced onion
2 cloves Garlic
1/8 teaspoons Nutmeg
1/4 cup Parmesan
salt add to taste
pepper add to taste
Sage
1 pound Chicken

Servings

INSTRUCTIONS

1. First, peel and de-seed the squash (cut into small chunks to make it cook quicker). Then, bring a large pot of water to a boil. Salt the water and add the butternut squash. Cook until soft, about 12-15 minutes.

2. Cook chicken

3. While the squash & chicken are cooking, fry the sage leaves. Heat 3 tablespoons olive oil in a small skillet over medium-high heat until surface is shimmering slightly. Add a few leaves at a time and cook until crisp, but still bright green, about 30 seconds. Transfer to a paper towel to drain. Season with salt. Set aside.

4. Using a large slotted spoon, carefully remove the squash from the water and place in a large bowl. Add the pasta to the boiling water and cook according to package instructions.

5. Place the cooked butternut squash in a large food processor or blender. Puree the squash until smooth. Add water or broth and puree until the sauce reaches your desired consistency. You may need a little more or a little less water depending on the size of your squash.

6. In a large deep skillet, heat 1 tablespoon of olive oil over medium-high heat. Add onion and garlic and sauté until soft, 3-5 minutes. Add pureed butternut squash. Stir in the Parmesan cheese. Season with nutmeg, salt, and pepper. Add the pasta and stir until pasta is well coated. Chop two of the sage leaves and stir them into the pasta. Serve the pasta with remaining fried sage leaves and additional Parmesan cheese, if desired.

NOTES

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Butternut squrwsh pasta

1  Squash peeled and diced
3 tablespoons Olive oil 
12 ounces Pasta 
1 1/2 cup water  
1/4 cup  diced onion 
2 cloves Garlic 
1/8 teaspoons Nutmeg 
1/4  cup Parmesan 
salt  add to taste 
pepper   add to taste 
  Sage 
1 pound Chicken

2.  Cook chicken

4. Using a large slotted spoon, carefully remove the squash from the water and place in a large bowl. Add the pasta to the boiling water and cook according to package instructions.

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Nutrition

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Serving Size: 1 Serving (236g)
Recipe Makes: 6 Servings

Calories: 365
Calories from Fat: 139 (38%)

Amt Per Serving		% DV

	Total Fat 15.4g	21 %
	Saturated Fat 4.3g	21 %
	Monounsaturated Fat 6.4g
	Polyunsanturated Fat 3.2g
Cholesterol 101mg		31 %
Sodium 122.2mg		4 %
Potassium 348.9mg		9 %
Total Carbohydrate 33.3g		10 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 32.8g
Protein 22.3g		32 %
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.

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Calories per serving: 365

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