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Continued: Recipe: Roasted Butternut Squash and Pine Nut Penne

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  • Last update: November 13, 2013 - 2:25 PM

While the pasta is cooking, place the roasted butternut squash in the bowl of a food processor or blender with the onion mixture, broth and the nutmeg. Purée until the sauce reaches your desired consistency. Return the sauce to the skillet and keep warm over low heat.

Drain the pasta and add into the skillet with the sauce. Cook over medium heat, stirring constantly for 1 minute, adding a little of the reserved pasta water if the sauce seems too dry. Add in 1/4 cup of pine nuts and 1/4 cup of Parmesan cheese and toss to coat. Divide among 6 serving bowls and garnish with remaining pine nuts and Parmesan. Serve immediately.

Nutrition information per serving:

Calories 360 Fat 12 g Sodium 560 mg

Carbohydrates 55 g Saturated fat 2 g Calcium 41 mg

Protein 14 g Cholesterol 5 mg Dietary fiber 3 g

Diabetic exchanges per serving: 2 vegetable, 3 bread/starch, 2½ fat.

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