Photo: Eaters Collective
Estimated Nutrition (whole recipe, rough)
726
Calories
48g
Protein
27g
Fat
73g
Carbs
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Chicken | 100g cooked | 165 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 9 Tbs. unsalted butter
- 1 kabocha or butternut squash, 2 1/2 to 3 lb., peeled, seeded and cut into
- 1-inch dice
- 2 Tbs. sugar
- 1/2 cup chicken or vegetable broth
- Salt and freshly ground pepper, to taste
- 3 Tbs. finely diced shallots
- 1/8 tsp. freshly grated nutmeg
- 1 Tbs. minced fresh sage
- 1 tsp. fresh lemon juice
- 2 Tbs. minced fresh flat-leaf parsley
- 1 lb. fresh pasta sheets, cut into 2-inch squares (see related recipe at left)
- 1 oz. Parmigiano-Reggiano cheese, grated
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes