Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

Fusilli With Roasted Delicata Squash & Fresh Sage Brown Butter

 
One serving costs about $1.25

$1.25 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 side dish
spoonacular Score:42%

Spoonacular Score: 42%

 

Fusilli With Roasted Delicata Squash & Fresh Sage Brown Butter is a side dish that serves 6. One portion of this dish contains approximately 9g of protein, 26g of fat, and a total of 429 calories. For $1.25 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. This recipe is liked by 1 foodies and cooks. If you have delicata squash, kosher salt, extra virgin olive oil, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. From preparation to the plate, this recipe takes about about 45 minutes. Overall, this recipe earns a good spoonacular score of 41%. Similar recipes include Roasted Winter Squash with Brown Butter & Sage, Maple Sage Roasted Delicata Squash, and Delicata Squash Ravioli with Butter Sage Sauce.

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 pepper
black pepper
0.5 lb
0.5 lb 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 cups
0.25 cups diced shallots
diced shallots
16
16  fresh sage leaves
fresh sage leaves
0.25 cups
0.25 cups pine nuts
pine nuts
some
some shredded parmigiano reggiano
shredded 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 pepper
some
black pepper
0.5 lb dried fusilli pasta
0.5 lb
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 cups diced shallots
0.25 cups
diced shallots
16  fresh sage leaves
16
fresh sage leaves
0.25 cups pine nuts
0.25 cups
pine nuts
some shredded parmigiano reggiano
some
shredded 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: $1.25
Ingredient
2 delicata squash
½ onion
some extra virgin olive oil
1 pinch nutmeg
½ pounds dried fusilli pasta
8 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
¼ cups diced shallots
16 fresh sage leaves
¼ cups pine nuts
some shredded parmigiano reggiano
Price
$3.00
$0.12
$0.17
$0.07
$0.49
$0.96
$0.17
$0.01
$0.07
$1.81
$0.63
$7.50

Tips

Health Tips

  • You can easily replace regular noodles with whole wheat noodles to add a little extra fiber, protein, vitamins, and minerals to this dish. Just don't make the mistake of assuming that because the pasta is whole wheat, you can eat as much as you want. The calories and the effect on your blood sugar is not so drastically different!

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • The great thing about parmesan cheese is that a little goes a long way, especially if you're buying the real deal.

Price Tips

  • Pine nuts are pretty expensive. If you're on a budget, you might try substituting other nuts or seeds, such as walnuts or sunflower seeds.

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • The best method for cooking pasta is pretty controversial, but most sources seem to reach a consensus. Check out our lesson on how to cook pasta in the academy.

  • Extra-virgin olive oil is the least refined type of olive oil and therefore contains more of the beneficial compounds that get lost during processing. However, its minimal processing could also mean it has a lower smoke point than other olive oils. Once an oil starts to smoke, it begins to break down, producing a bad flavor and potentially harmful compounds. Unfortunately, the smoke point of an oil depends on so many factors that it is hard to say what the smoke point of an oil really is. For extra-virgin olive oil, it could be anywhere between 200-400 degrees Fahrenheit. Most people recommend using extra-virgin olive oil to add flavor to a finished dish or in cold dishes to be on the safe side. More refined olive oils, canola oil, coconut oil, and clarified butter/ghee are better options for high temperature cooking.

  • Like many ground spices, ground nutmeg loses its flavor over time. For the best nutmeg taste, purchase whole nutmeg and grate it right as you use it. If you're a real nutmeg lover, you can even buy a nutmeg grinder.

  • get more cooking tips

Green Tips

  • Parmesan cheese is traditionally made using rennet, an animal-derived enzyme. For this reason, true parmesan cheese is not suitable for vegetarians. You might be able to find a vegetarian hard cheese to substitute.

Disclaimer

Nutritional Information

Quickview
429 Calories
9g Protein
25g Total Fat
43g Carbs
10% Health Score
Limit These
Calories
429
21%

Fat
25g
40%

  Saturated Fat
11g
72%

Carbohydrates
43g
14%

  Sugar
5g
6%

Cholesterol
43mg
15%

Sodium
123mg
5%

Get Enough Of These
Protein
9g
18%

Manganese
1mg
56%

Vitamin A
2571IU
51%

Selenium
25µg
37%

Copper
0.63mg
31%

Vitamin C
19mg
23%

Potassium
671mg
19%

Phosphorus
181mg
18%

Vitamin B6
0.31mg
16%

Fiber
3g
16%

Magnesium
59mg
15%

Vitamin E
1mg
12%

Folate
47µg
12%

Calcium
118mg
12%

Iron
1mg
10%

Zinc
1mg
9%

Vitamin B2
0.15mg
9%

Vitamin K
9µg
9%

Vitamin B3
1mg
8%

Vitamin B1
0.11mg
7%

Vitamin B5
0.52mg
5%

Vitamin D
0.31µg
2%

Vitamin B12
0.09µg
2%

covered percent of daily need

Related Recipes