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Suggest a better descriptionFor roasted butternut & apple penne pasta
1. Preheat oven to 450 degrees.
2. Heat a large pot of water with a heavy pinch of salt and bring
to a boil. Add in pasta and cook until just under aldente, about 8 minutes. Reserving 1/2 cup of pasta water, drain pasta and set aside.
Meanwhile
3. On a baking sheet, toss squash and apple with 1 Tablespoon of olive oil, lightly sprinkle with kosher salt.
4. Roast the squash and apples in the pre heated oven for 12-15 minutes or until the squash is tender. The smaller you cut your squash, the faster they will roast.
5. Heat a large sauté pan over low heat and add in the butter, olive oil, and sage. Stir to combine and allow the butter to melt. As it begins to bubble, you will see it start to brown and smell nutty. Give it just a few seconds to completely brown, but not burn, then add in balsamic vinegar, roasted squash, apples, walnuts, cranberries, pasta, pasta water, and salt & pepper. Toss with tongs to combine and serve warm.
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Serving Size: 1 Serving (152g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 172 | ||
Calories from Fat: 127 (74%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.1g | 19 % | |
Saturated Fat 7.7g | 38 % | |
Monounsaturated Fat 4.8g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 30.5mg | 9 % | |
Sodium 442mg | 15 % | |
Potassium 310.8mg | 8 % | |
Total Carbohydrate 12.5g | 4 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 10.6g | ||
Protein 1g | 1 % | |
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: 172
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