Photo: Eaters Collective
Meatless Monday: Butternut Squash Pasta Al Forno Butternut Squash Pasta Al Forno
11 ingredients
Serves 4-6
openrecipes
Estimated Nutrition (whole recipe, rough)
482
Calories
18g
Protein
35g
Fat
21g
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 |
|---|---|---|
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| 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
- One 3 pound butternut squash, peeled and seeded
- 1 tablespoon olive oil
- ½ teaspoon salt
- 1 teaspoon sugar
- 1 pound conchiglie rigate (medium shells)
- 2 cups heavy cream
- ½ pound shredded fresh mozzarella
- ½ cup grated Pecorino Romano
- ½ cup fontina, coarsely grated
- 1/4 cup ricotta
- 2 teaspoons chopped thyme leaves
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By biggirlssmallkitchen ·
Recipe sourced from
openrecipes