Linguine with roasted butternut squash sauce
Pureed butternut squash makes for a creamy sauce that is low in calories. Plus butternut squash is an excellent source of vitamin A.
Ingredients
- 1 medium butternut squash (about 2 pounds), split and seeded
- 2 tablespoons olive oil, divided
- Freshly ground black pepper to taste
- 12 ounces whole-wheat linguine or other pasta
- 1 1/2 cups reduced-sodium vegetable broth
- 8 sage leaves, cut into thin strips
- 1/4 cup diced yellow onion
- 1/2 cup chopped red bell pepper
- 2 cloves garlic, minced
- 1 tablespoon cider vinegar
- 1/8 teaspoon ground nutmeg
- Parmesan cheese (optional and not included in analysis)
Directions
Preheat oven to 400 F.
Put squash on a backing sheet. Brush the cut sides of the squash with 1 tablespoon oil and season well with pepper. Roast about 60 minutes or until soft. Remove from oven and let cool to room temperature.
Bring a large pot of water to a boil. Add the pasta and cook using package instructions.
Scoop roasted butternut squash from the skin and place in large food processor or blender. Puree until smooth. Slowly add the broth and puree until the sauce reaches the desired thickness. Add a little water if needed.
In a small skillet, heat the rest of the olive oil over medium-high heat until it shimmers slightly. Add the sage and cook until bright green, about 30 seconds. Add the onion, red pepper and garlic. Saute until soft, 3 to 5 minutes. Add the pureed butternut squash.
Season with vinegar, nutmeg and more black pepper.
Add the pasta and stir until pasta is well coated.
Sprinkle with Parmesan cheese if desired.
Serving Information
Serves 6
Nutritional analysis per serving
Calories: 280
Total carbohydrate: 47 g
Cholesterol: 33 mg
Dietary fiber: 8 g
Monounsaturated fat: 3.5 g
Protein: 11 g
Saturated fat: 1.5 g
Serving size: 1 1/2 cups
Sodium: 204 mg
Total fat: 7 g
DASH Eating Plan Servings
Fats and oils: 1
Grains and grain products: 2
Vegetables: 2
Diabetes Meal Plan Choices
Mayo Clinic Healthy Weight Pyramid Servings
Carbohydrates: 3
Fats: 1
Last Updated Jul 27, 2024
© 2024 Mayo Foundation for Medical Education and Research (MFMER). All rights reserved. Terms of Use