Butternut Squash Pasta
By Brandon C. and Nancy F. from South Middle School, Newburgh NY.
Description
This entree is based on a creamy, smooth, slightly sweet butternut squash soup with a fortified pasta. Also using honey from a local source is said to help with allergies native to the region.
Nutrition Facts
Serving size: 4oz
| Calories | 327 |
| From Fat | 9.25% |
| From Saturated Fat | 1.93% |
| From Sugar | 1% |
| Sodium | 60.96mg |
Ingredients
| Ingredient | 6 servings | 50 servings |
|---|---|---|
| Butter Nut Squash (raw) | 3 1/3 lb | 10 1/2 lb |
| onions | 1/2 lb | 4 lb |
| carrots | 1 ea(7-1/4 to 8 1/2) | 7 ea(7-1/4 to 8 1/2) |
| Celery | 1 lg Stalk | 7 ea large stalks |
| Garlic | 1/2 clove | 5 cloves |
| Butter | 1/2 Tbsp | 7 Tbsp |
| Nutmeg, ground | 1/4 tsp | 5 tsp |
| Honey (local Source) | 1/4 tsp | 5 tsp |
| Pasta, Barilla Plus | 3/4 lb | 4 lb |
Preparation
1) Cut butternut squash in half and scoop out the seeds
2) Place on sheet pans, flesh side down, and cover the bottom with water and roast in a 350 degree oven until tender
3) Remove and let cool
4) Scoop out the flesh
5) Saute onions until translucent
6) Add carrots and cook until tender
7) Add celery and cook until tender
8) Add garlic and cook through
9) Add butternut squash pulp and water.
10) Bring to a simmer
11) add nutmeg and cook for 30 min or until everything is tender
12) Puree all together and add honey and brown butter
13) Serve with Barilla Plus Pasta
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