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RECIPE
7 INGREDIENTS6 STEPS30MIN

Butternut Squash Pasta with Gorgonzola Cream Sauce

4.5
2 Ratings

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This spiralized bowl of butternut squash pasta is creamy, cheesy, and so mouth-watering! With a gorgonzola cream sauce, dried cranberries, and toasted pine nuts, this is a simple yet dreamy bowl of noodles that you’ll be making all winter!
30MIN
Total Time

Live Eat Learn

Showing you how to make easy vegetarian recipes, one ingredient at a time.
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Ingredients

US / METRIC
Servings:
4
Serves 4
1
2 Tbsp
Pine Nuts
2 Tbsp
1/2 cup
Gorgonzola Cheese
1/4 cup
Heavy Cream
1/2 cup
Dried Cranberries

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Nutrition Per Serving

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CALORIES
394
FAT
24.3 g
PROTEIN
8.8 g
CARBS
40.6 g

Cooking Instructions

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Step 1
Prepare Butternut Squash (1) by cutting it in half widthwise, cutting off the top and bottom, then peeling the skin. Spiralize into spaghetti-sized noodles, or simply chop into cubes.
Step 2
In a large sauté pan, toast Pine Nuts (2 tablespoon) over medium-high heat until lightly browned, 3 to 5 minutes. Remove from pan and set aside.

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Nutrition Per Serving
Calories
394
% Daily Value*
Fat
24.3 g
31%
Saturated Fat
10.1 g
50%
Trans Fat
0.0 g
--
Cholesterol
48.0 mg
16%
Carbohydrates
40.6 g
15%
Fiber
5.4 g
19%
Sugars
16.0 g
--
Protein
8.8 g
18%
Sodium
322.8 mg
14%
Vitamin D
--
--
Calcium
260.6 mg
20%
Iron
1.8 mg
10%
Potassium
814.1 mg
17%
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