Butternut Squash Pasta
Yield
4 servingsPrep
10 minCook
60 minReady
100 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
butternut squash
|
*
|
| 1 ¾ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
hazelnut butter
|
* |
| 1 | pinch |
black pepper
|
*
|
| 1 | pinch |
nutmeg
|
*
|
| 1 | pinch |
garlic powder
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
butternut squash
|
*
|
| 414 | ml |
all-purpose flour
|
|
| 5 | ml |
hazelnut butter
|
* |
| 1 | pinch |
black pepper
|
*
|
| 1 | pinch |
nutmeg
|
*
|
| 1 | pinch |
garlic powder
|
*
|
Directions
Preheat oven to 350℉ (180℃).
Cut squash into quarters, remove seeds and place in a baking dish with ½ cup water.
Cover and bake til tender (50 to 60 minutes).
Let cool and mash flesh.
Set aside.
In a large bowl, combine ¾ cup squash with remaining ingredients to form a soft dough.
Turn out onto a floured board and knead until smooth and pliable like a firm bread dough.
Place in a bowl, cover with plastic wrap and let rest for at least 30 minutes.
Shape and cook dough as desired.
