This recipe has Fiber as 101% and Sodium as 83.5% (as a percentage of RDA).
You'll likely need to take these into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 11.2% of RDA
• Calories: 52.4% of RDA
• Carbs: 69.2% of RDA
• Fat (total lipid): 40.3% of RDA
• Fiber: 101% of RDA
• Fructose: 1.7% of RDA
• Protein: 29.5% of RDA
• Sodium: 83.5% of RDA
• Sugar: 16.2% of RDA
• Vitamin A (IU): 591% of RDA
• Vitamin B6: 41.5% of RDA
• Vitamin C: 44.8% of RDA
• Iron: 0.4% of RDA
• Magnesium: 92.5% of RDA
• Manganese: 29.8% of RDA
• Niacin: 61.8% of RDA
• Potassium: 35.5% of RDA
• Zinc: 33.1% of RDA
If any nutritional component is greater than 75% of RDA
(or any vitamin/mineral is greater than 600% of RDA),
the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
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PREPARATION
1.
Melt butter in a large heavy pot over moderately high heat until foam subsides, then add sage and cook until fragrant, about 15 seconds.
2.
Add cubed squash, diced onion, 1 1/2 cups water, 1 teaspoon kosher salt, and pepper to taste.
3.
Simmer, uncovered, stirring occasionally, until squash is very tender and water has reduced considerably, 15 to 20 minutes depending on the size of the squash pieces.
4.
If you have an immersion blender, purée mixture right in pot. If you don't, transfer mixture to a food processor or blender and purée until smooth.
5.
Taste sauce. Add more salt if necessary. The sauce should be thick enough to coat the back of a spoon. If it is too thin, simmer over low heat until it thickens. You should have about 3 cups of sauce.
6.
Preheat the oven to 500ºF.
7.
Bring a large pot of generously salted water to a simmer.
8.
Boil penne for 5 minutes. Drain and rinse under cold water. Transfer penne to a large bowl.
9.
Pour the butternut sauce over top. Add the cream. Add the cubed mozzarella or fontina, grated parmesan, 1/2 teaspoon salt, and toss to coat.
10.
Butter a shallow 2-quart baking dish (such as a 9x13-inch pan).
11.
Transfer pasta mixture to prepared pan. Bake until bubbly and brown, 10 to 15 minutes.
12.
If pasta isn't browned to your liking on top, turn on the broiler, pop pan under it for 3 to 5 minutes, keeping a close watch. Cool slightly before serving.
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
A gluten-free variant of this recipe can be made.
Just substitute gluten-free penne (dry) for penne (dry).
2.
Make it Wheat Free!
A wheat-free variant of this recipe can be made.
Just substitute gluten-free penne (dry) for penne (dry).
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 1048
Protein 33.1 g
Carbohydrates 190 g
Iron 0.09 mg
Fiber 28.5 g
Calcium 112 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.
