Orecchiette with Butternut Squash and Sage Recipe
Recipe By Martha Stewart-3
This olive oil drizzled, fall pasta dish of orecchiette, butternut squash, sage, and ricotta proves the perfect bowl can be healthy and satisfying
4.8
15 Rating -
Rate
Non Vegdiet
40minstotal
40minsPrep
40m.total
40m.Prep
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Orecchiette with Butternut Squash and Sage Recipe
- As required Coarse salt
- 3 ounce Orecchiette
- 1/2 tablespoon Extra virgin olive oil, plus more for drizzling
- 0.13 inch 1 small butternut squash, halved and peeled, seeds and pulp scooped and reserved, flesh cut into
- 3/4 tablespoon Unsalted butter
- 0.06 cup Packed fresh sage leaves
- 0.33 cup Whole milk ricotta, for serving
- As required Poppy seeds, for serving
Nutrition
value
value
184
calories per serving
14 g Fat4 g Protein13 g Carbs5 g FiberOther
Current Totals
- Fat14g
- Protein4g
- Carbs13g
- Fiber5g
MacroNutrients
- Carbs13g
- Protein4g
- Fiber5g
Fats
- Fat14g
Vitamins & Minerals
- Calcium264mg
- Iron3mg
- Vitamin A35mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B3< 1mg
- Vitamin B6< 1mg
- Vitamin B935mcg
- Vitamin B120mcg
- Vitamin C6mg
- Vitamin E2mg
- Copper< 1mcg
- Magnesium53mg
- Manganese< 1mg
- Phosphorus89mg
- Selenium2mcg
- Zinc< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Martha Stewart-3