Cavatappi with Butternut Squash Recipe

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Ingredients:

Serving

1 lb cavatappi (ridged corkscrew pasta) or penne rigate
1 3/4 lb butternut squash, peeled, seeded , and cut into 1-inch pieces (about 3 1/2 cups)
3 garlic cloves, finely chopped
1 tbsp olive oil
1 cup water
1 tsp finely chopped fresh sage
1/2 tsp salt
3 tbsp unsalted butter, cut into 1/2-inch cubes
2 oz finely grated parmigiano-reggiano (1 cup) plus additional for sprinkling

Directions:

Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente.
While heating water for pasta, pulse squash in a food processor until coarsely chopped. Cook garlic in oil in a 12-inch heavy skillet over moderate heat, stirring, until pale golden, about 1 minute. Add squash, water (1 cup), sage, and salt and simmer, covered, until squash is tender, 5 to 7 minutes. Add butter and stir until incorporated.
Reserve 1 cup pasta-cooking water, then drain pasta and return to pot. Stir in squash mixture, cheese, and pepper to taste until combined well. Season with salt and add some of reserved cooking water to moisten if necessary.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	358.52 Kcal (1501 kJ)
Calories from fat	143.99 Kcal
		% Daily Value*
Total Fat	16g	25%
Cholesterol	35.66mg	12%
Sodium	387.56mg	16%
Potassium	711.9mg	15%
Total Carbs	45.07g	15%
Sugars	5.13g	21%
Dietary Fiber	5.22g	21%
Protein	10.32g	21%
Vitamin C	42.4mg	71%
Vitamin A	2.1mg	70%
Iron	3.2mg	18%
Calcium	112mg	11%

Amount Per 100 g
Calories	89.07 Kcal (373 kJ)
Calories from fat	35.77 Kcal
		% Daily Value*
Total Fat	3.97g	25%
Cholesterol	8.86mg	12%
Sodium	96.28mg	16%
Potassium	176.86mg	15%
Total Carbs	11.2g	15%
Sugars	1.27g	21%
Dietary Fiber	1.3g	21%
Protein	2.56g	21%
Vitamin C	10.5mg	71%
Vitamin A	0.5mg	70%
Iron	0.8mg	18%
Calcium	27.8mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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