Directions:
- Melt butter in skillet over medium heat.
- Add sage and turn down to medium-low. The sage should get soft but not fry.
- Add squash puree and chicken stock and stir to combine.
- Turn heat back up and let it simmer and reduce down a bit.
- Serve 1/2 cup of sauce with 1 lb. of your favorite pasta.
- Freeze the remaining 1/2 cup portions individually for use later.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 94.31 Kcal (395 kJ) | ||
| Calories from fat | 54.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.1g | 9% | |
|---|---|---|---|
| Cholesterol | 16.17mg | 5% | |
| Sodium | 46.52mg | 2% | |
| Potassium | 283.35mg | 6% | |
| Total Carbs | 9.81g | 3% | |
| Sugars | 2.01g | 8% | |
| Dietary Fiber | 1.54g | 6% | |
| Protein | 1.71g | 3% | |
| Vitamin C | 14.8mg | 25% | |
| Vitamin A | 0.8mg | 26% | |
| Iron | 0.8mg | 4% | |
| Calcium | 42mg | 4% | |
| Amount Per 100 g | |||
| Calories | 87.77 Kcal (367 kJ) | ||
| Calories from fat | 51.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.67g | 9% | |
|---|---|---|---|
| Cholesterol | 15.04mg | 5% | |
| Sodium | 43.29mg | 2% | |
| Potassium | 263.7mg | 6% | |
| Total Carbs | 9.13g | 3% | |
| Sugars | 1.87g | 8% | |
| Dietary Fiber | 1.43g | 6% | |
| Protein | 1.59g | 3% | |
| Vitamin C | 13.8mg | 25% | |
| Vitamin A | 0.7mg | 26% | |
| Iron | 0.7mg | 4% | |
| Calcium | 39.1mg | 4% | |
* 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.
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