Photo: Eaters Collective
Butternut Squash, Parmesan, and Pasta
8 ingredients
10 min + 45 min
2
openrecipes
A simple fall recipe full of butternut squash and rosemary.
Estimated Nutrition (whole recipe, rough)
625
Calories
20g
Protein
36g
Fat
55g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 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 |
| Onion | 1 medium (110g) | 44 |
| Walnut | 1 walnut half (4g) | 26 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| 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 cup butternut squash
- 1 medium onion
- 1 tablespoon rosemary
- ½ tablespoon olive oil
- ¼ cup walnut pieces
- 1 tablespoon butter
- 4 ounce pasta
- ⅓ cup parmesan cheese
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By naturallyella ·
Recipe sourced from
openrecipes