Photo: Sorin Gheorghita
Fiorentini with Butternut Squash
7 ingredients
6 servings
openrecipes
Shredded butternut squash is cooked briefly, leaving some bite to it before being tossed with pasta in this pretty dish.
Estimated Nutrition (whole recipe, rough)
553
Calories
18g
Protein
34g
Fat
44g
Carbs
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Sage | 1 tsp ground (0.7g) | 2 |
| 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
- 2 olive oil
- 2 unsalted butter
- 5 shredded butternut squash (from about 1/2 peeled medium squash; shredded with the coarse grating attachment on a food processor or on a box grater)
- 1/4 thinly sliced fresh sage
- 1 fiorentini or other short curled pasta
- Kosher salt
- 1/2 finely grated Parmesan or Grana Padano plus more
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bonappetit ·
Recipe sourced from
openrecipes