Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Chop the walnuts, rub and blow off as much of the loose skins as possible. | 2. In a large skillet or Dutch oven, heat the oil over medium-high heat. | 3. Add half of the sage leaves and a pinch of salt and fry for 10 seconds. | 4. Add the walnuts and fry, stirring, until the walnuts are nicely toasted, 1 to 2 minutes. | 5. With a slotted spoon, remove the nuts and sage, leaving as much oil as possible. | 6. Set aside. | 7. Reduce the heat to medium and melt the butter. | 8. Add the onion, remaining sage and a pinch of salt and fry, stirring often, until the onion is very soft, about 10 minutes. | 9. Add the squash, 1/2 teaspoon of the salt, nutmeg and pepper. | 10. Saute over medium-high heat for 3 minutes, then cook, stirring often and adding a splash of water as necessary to prevent sticking, until the squash is soft, about 15 minutes. | 11. Meanwhile, in a large pot of boiling salted water, cook the pasta according to package instructions, until al dente. | 12. Reserving one cup of the cooking liquid, drain. | 13. Stir the cream into the squash mixture and bring to a boil. | 14. Stir in the pasta, reserved walnuts and sage, and half of the reserved cooking liquid. | 15. Stir until the pasta is well coated with sauce. | 16. Toss in the Parmesan cheese, adding more of the reserved cooking liquid as needed to keep the sauce moist. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
walnut half	1 1/2	1/2		403.4676	0.0	89.7602	2.2667
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
sage leaf	14			403.4676	0.0	89.7602	2.2667
salt	3/4	teaspoon		-	-	-	-
butter	2	tablespoons		171.0	7.857	5.343	14.4
white onion	2	cups	chopped	128.0	29.888	3.52	0.32
butternut squash	5	cups	diced	315.0	81.83	7.0	0.7
nutmeg	1/4	teaspoon	ground	2.8875	0.2711	0.0321	0.1997
white pepper	1	pinch		0.444	0.1029	0.0156	0.0032
bucatini pasta	1	lb		403.4676	0.0	89.7602	2.2667
whipping cream	2/3	cup		233.6	2.3680000000000003	1.736	24.728
parmesan cheese	1/2	cup	grated	148.0	16.0	16.0	2.0

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