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Add a photoServings: 4
Ingredients
- 5 ounce Butternut squash, peeled and seeded
- 2 Tbsp. Unsalted butter Nutmeg Salt
- 2 1/2 Tbsp. Parmigiano-reggiano cheese, freshly grated
Directions
- 1. Grate the butternut squash. Saute/fry it in the butter over very low heat, preferably in a nonstick pan, being careful which it never burns but gives up its own water as a medium to cook in, about 15-20 min. It should break down into a smooth mass. Mix must be cooked till it is thick. 2. Remove from the heat and stir in nutmeg, salt and cheese.
- The filling can be made 2 days in advance, and refrigerated. Hot before using to stuff pasta.
- NOTES :**
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 29g | |
| Recipe makes 4 servings | |
| Calories 13 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.03g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 105mg | 3% |
| Total Carbs 3.48g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.65g | 0% |
| Protein 0.3g | 0% |
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