Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Dice the squash into half-inch cubes, and toss with olive oil and a dash of salt and pepper. | 2. Place on a greased baking sheet. | 3. Heat the oven to 350°, and roast the squash until soft. | 4. Roasting time will vary from 15 to 25 minutes, depending on the age of the squash. | 5. Remove from the oven and toss the squash with the chopped sage to infuse the flavor. | 6. Let cool. | 7. In a hot skillet, toast the breadcrumbs. | 8. (If desired, sauté a little garlic in oil until brown, then add the breadcrumbs and continue toasting.) In a large pot, bring water to a boil and add the pasta. | 9. Cook until the pasta is al dente (meaning it has a bit of resistance when bitten into). | 10. Drain the pasta, then toss with the squash, breadcrumbs, Parmesan cheese, and salt and pepper to taste. | 11. (If the pasta seems too dry, toss with a little chicken or vegetable stock, or a bit of the pasta water.) Garnish with fried sage leaves and Parmesan cheese shavings. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pasta	1			19.5611	2.8349	0.4366	0.6549
butternut squash	1			-	-	-	-
sage	2	tablespoons	chopped	-	-	-	-
breadcrumb	1/2	cup		-	-	-	-
garlic				-	-	-	-
parmesan cheese	2	tablespoons		37.0	4.0	4.0	0.5
olive oil				-	-	-	-
salt pepper				-	-	-	-

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