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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:43%

Spoonacular Score: 43%

 

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 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
0.25 cup
0.25 cup 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 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
0.25 cup pine nuts
0.25 cup
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: $1.30
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
$0.33
$0.07
$1.81
$0.63
$7.81

Tips

Health Tips

  • 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.

  • 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!

Price Tips

  • 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).

  • 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.

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.

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • Kosher salt is a type of coarse-grained salt popular among chefs because it is easy to pick up with the fingertips and sticks well when coating meat. The name "kosher salt" comes from the word "koshering", the process of making food suitable for consumption according to Jewish law. You can easily substitute table salt or sea salt in recipes where the salt is being dissolved, but if you're using it to coat meat, you might wish you had the kosher salt.

  • 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
435k Calories
9g Protein
25g Total Fat
44g Carbs
10% Health Score
Limit These
Calories
435k
22%

Fat
25g
40%

  Saturated Fat
11g
72%

Carbohydrates
44g
15%

  Sugar
5g
6%

Cholesterol
43mg
15%

Sodium
124mg
5%

Get Enough Of These
Protein
9g
19%

Manganese
1mg
57%

Vitamin A
2572IU
51%

Selenium
26µg
37%

Copper
0.64mg
32%

Vitamin C
20mg
24%

Potassium
703mg
20%

Phosphorus
186mg
19%

Vitamin B6
0.35mg
17%

Fiber
4g
17%

Magnesium
61mg
15%

Folate
51µg
13%

Vitamin E
1mg
12%

Calcium
121mg
12%

Iron
1mg
11%

Zinc
1mg
10%

Vitamin B2
0.16mg
9%

Vitamin K
9µg
9%

Vitamin B3
1mg
8%

Vitamin B1
0.11mg
8%

Vitamin B5
0.55mg
5%

Vitamin D
0.31µg
2%

Vitamin B12
0.09µg
2%

covered percent of daily need

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