1. Preheat the oven to 350.
2. Cut the squash in half lengthwise and scoop out the pulp and seeds. Line a baking sheet with parchment paper. Season the cut side of the squash with salt and pepper and place the squash, cut side down, on the prepared baking sheet. Bake for 50 to 60 minutes, or until the squash is tender. Remove the squash from the oven and let it cool. When the squash has cooled enough to handle, scoop out the flesh and place it in the bowl of a food processor. Process until smooth. Set it aside.
3. While the squash is baking, cook the pasta according to package directions. Drain and keep warm.
4. Place the shallots in a large skillet or saucepan and saute over medium heat for 7 to 8 minutes. Add water 1 to 2 tablespoons at a time to keep the shallots from sticking to the pan. Add the sage and white wine and cook until the liquid is almost evaporated. Add the puree squash and mix well. If the sauce is too thick, add almond milk a few tablespoons at a time to achieve the desired consistency. Season with salt and pepper.
5. To serve, divide the cooked pasta among 4 individual plates. Spoon some of the sauce over the pasta and garnish with parsley.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (477g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 7 (4%)|
|Amt Per Serving||% DV|
|Total Fat 0.8g||1 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0.6mg||0 %|
|Sodium 101.8mg||4 %|
|Potassium 1271.9mg||33 %|
|Total Carbohydrate 43.7g||13 %|
|Dietary Fiber 7g||28 %|
|Sugars, other 36.7g|
|Protein 4.6g||7 %|
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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: 178
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