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Fusilli With Roasted Delicata Squash & Fresh Sage Brown Butter

 
One serving costs about $1.97

$1.97 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 side dish,lunch,main course,main dish,dinner
spoonacular Score:58%

Spoonacular Score: 58%

 

Fusilli With Roasted Delicata Squash & Fresh Sage Brown Butter is a main course that serves 6. One serving contains 637 calories, 18g of protein, and 44g of fat. For $1.97 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. This recipe from Foodista requires extra virgin olive oil, fusilli pasta, extra virgin olive oil, and kosher salt. 1 person found this recipe to be yummy and satisfying. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 44%. This score is good. If you like this recipe, take a look at these similar recipes: Roasted Delicata Squash with Maple Brown Butter Sauce, Roasted Winter Squash with Brown Butter & Sage, and Maple Sage Roasted Delicata Squash.

No one wine will suit every pasta dish. Pasta in a tomato-based sauce will usually work well with a medium-bodied red, such as a montepulciano or chianti. Pasta with seafood or pesto will fare better with a light-bodied white, such as a pinot grigio. Cheese-heavy pasta can pair well with red or white - you might try a sangiovese wine for hard cheeses and a chardonnay for soft cheeses. We may be able to make a better recommendation if you ask again with a specific pasta dish.

Ingredients

Servings:
2
2  delicata squash
delicata squash
0.5
0.5  onion
onion
some
some extra virgin olive oil
extra virgin olive oil
1 pinch
1 pinch nutmeg
nutmeg
some
some kosher salt
kosher salt
some
some black freshly cracked pepper
black freshly cracked pepper
0.5 pound
0.5 pound dried fusilli pasta
dried fusilli pasta
8 Tbsps
8 Tbsps unsalted butter
unsalted butter
1 Tbsp
1 Tbsp extra virgin olive oil
extra virgin olive oil
0.25 cup
0.25 cup diced shallots
diced shallots
16
16  fresh sage leaves
fresh sage leaves
16
16  fresh sage leaves
fresh sage leaves
0.25 cup
0.25 cup pine nuts
pine nuts
some
some shredded freshly parmigiano-reggiano
shredded freshly parmigiano-reggiano
2  delicata squash
2
delicata squash
0.5  onion
0.5
onion
some extra virgin olive oil
some
extra virgin olive oil
1 pinch nutmeg
1 pinch
nutmeg
some kosher salt
some
kosher salt
some black freshly cracked pepper
some
black freshly cracked pepper
0.5 pound dried fusilli pasta
0.5 pound
dried fusilli pasta
8 Tbsps unsalted butter
8 Tbsps
unsalted butter
1 Tbsp extra virgin olive oil
1 Tbsp
extra virgin olive oil
0.25 cup diced shallots
0.25 cup
diced shallots
16  fresh sage leaves
16
fresh sage leaves
16  fresh sage leaves
16
fresh sage leaves
0.25 cup pine nuts
0.25 cup
pine nuts
some shredded freshly parmigiano-reggiano
some
shredded freshly parmigiano-reggiano

Equipment

baking sheet
baking sheet
frying pan
frying pan
oven
oven
baking sheet
baking sheet
frying pan
frying pan
oven
oven


Instructions

Preheat oven to 400 degrees. Peel and seed squash and cut into bite sized pieces. Place on cookie sheet, add onions and drizzle with olive oil. Add nutmeg, salt & pepper and, using your hands, toss the squash and onions with the oil to ensure evenly coated. Place in oven and roast for 30 minutes stirring occasionally until squash is tender and onions are caramelized. Remove from oven and set aside. Meanwhile cook pasta in boiling, well salted water until al dente. Drain well and set aside. Melt butter in large skillet over medium heat. Cook butter until foamy and slightly brown..do not burn! Lower heat to simmer, add olive oil, sage leaves and shallots and cook until shallots are softened and translucent. Add squash mixture (including the oil from the pan), pasta, and pine nuts , combine all ingredients and cook until pasta is hot..add additional salt and pepper..taste and adjust seasonings if needed. Serve immediately with plenty of cheese.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.98
Ingredient
2 delicata squash
½ onion
some extra virgin olive oil
1 pinch nutmeg
some black freshly cracked pepper
½ pounds dried fusilli pasta
8 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
¼ cups diced shallots
16 fresh sage leaves
16 fresh sage leaves
¼ cups pine nuts
some shredded freshly parmigiano-reggiano
Price
$3.00
$0.12
$1.00
$0.07
$0.02
$0.49
$0.96
$0.17
$0.33
$0.07
$0.07
$1.81
$3.79
$11.89

Nutritional Information

Quickview
637 Calories
18g Protein
43g Total Fat
45g Carbs
13% Health Score
Limit These
Calories
637k
32%

Fat
43g
68%

  Saturated Fat
17g
108%

Carbohydrates
45g
15%

  Sugar
6g
7%

Cholesterol
60mg
20%

Sodium
686mg
30%

Get Enough Of These
Protein
18g
37%

Manganese
1mg
59%

Vitamin A
2767IU
55%

Copper
0.97mg
49%

Selenium
31µg
45%

Calcium
419mg
42%

Phosphorus
360mg
36%

Vitamin C
20mg
24%

Vitamin E
3mg
24%

Potassium
727mg
21%

Vitamin B6
0.37mg
18%

Magnesium
72mg
18%

Fiber
4g
17%

Vitamin K
16µg
16%

Zinc
2mg
14%

Vitamin B2
0.24mg
14%

Folate
52µg
13%

Iron
2mg
12%

Vitamin B3
1mg
9%

Vitamin B1
0.12mg
8%

Vitamin B5
0.66mg
7%

Vitamin B12
0.39µg
7%

Vitamin D
0.43µg
3%

covered percent of daily need

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