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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 350 degrees F. | 2. Place butternut squash in a single layer on a baking sheet. Toss with 2 tbs. of olive oil, and season with salt and pepper to taste. | 3. Bake for 30 minutes. Remove from oven, let cool slightly. Place in a blender or food processor and blend until smooth. | 4. Heat a large pot of salted water to boil for spaghetti. Cook according to package directions al dente. Reserve 3 cups of the starchy pasta water before draining. | 5. Meanwhile, heat a large deep saute pan over medium heat. Add 2 tbs. olive oil, and 2 tbs. butter. Add onions, cook for 3 minutes stirring occasionally, add garlic cook for 1 minute. Add chicken bouillon cube, cook 1 more minute. | 6. Add blended butternut squash, Parmesan cheese, and freshly ground pepper. Cook for 5 minutes, stirring occasionally. Add in the pasta water one cup at a time, add one to three cups depending on how thick or thin you like your sauce (I added about 2 cups). | 7. Toss the drained pasta with the sauce. Mix well to combine. | 8. Top with extra Parmesan cheese if you like. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
spaghetti	1	box		-	-	-	-
butternut squash	1		peeled diced	-	-	-	-
butter	2	tablespoons	unsalted	171.0	7.857	5.343	14.4
chicken bouillon cube	1			-	-	-	-
parmesan cheese	2	tablespoons	grated	37.0	4.0	4.0	0.5
salt black pepper			ground	-	-	-	-
olive oil	4	tablespoons		477.36	0.0	0.0	54.0
onion	1		chopped	28.0	6.537999999999999	0.77	0.07
garlic clove	3		chopped	-	-	-	-

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