Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the over to 425 degrees. Cover a baking sheet with foil. In a bowl, toss the squash with the garlic, salt, pepper and rosemary, and one tablespoon of olive oil until the squash is coated with oil. | 2. Transfer to the baking sheet, place in the over and roast for 30 minutes or until the squash is tender and carmelized. | 3. Remove from oven. Remove the garlic cloves and discard. Transfer the squash to a wide bowl and add the cheese. Keep warm. | 4. Meanwhile, cook the pasta in salted water until al dente. Ladle about 1/2 cup of the cooking water from the pasta into the bowl with the squash and cheese and combine. | 5. When the pasta is ready, drain and toss with the squash mixture, the remaining tablespoon of olive oil and the parsley. Serve hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butternut squash	1		peeled seeded cut	63.0	16.366	1.4	0.14
garlic clove	3		crushed	50.4333	0.0	11.22	0.2833
rosemary	2	teaspoons	chopped	1.834	0.2898	0.0463	0.08199999999999999
extra virgin olive oil	2	tablespoons		50.4333	0.0	11.22	0.2833
spaghetti	12	ounces		105.4601	23.5074	2.1772	1.9391
ricotta salata	2	ounces	grated crumbled	50.4333	0.0	11.22	0.2833
parsley	1	tablespoon	chopped	1.368	0.2405	0.1129	0.03
salt black pepper			ground	50.4333	0.0	11.22	0.2833

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.