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Add a photoThis recipe is a go-to in our house, we usually have it at least a few times a month during the winter. It's an easy, healthy, 30-minute dinner with lots of flavor.
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Ingredients
- 1/2 pound rigatoni
- 1 yellow onion, chopped
- 1/4 cup brown sugar
- 1 butternut squash, peeled, seeded, and cut into chunks
- 2 cups low sodium chicken stock
- Dash of cinnamon
- 2 teaspoons lemon juice
- 2 teaspoons thyme
- 1/4 cup parmesan
- Salt, Pepper, Olive Oil
Directions
- In a large Dutch oven, sauté the onion with 1-teaspoon olive oil until translucent. Add the sugar and stir until dissolved. Stir in the squash, add the chicken stock and reduce heat to low. Let simmer and reduce until the squash is fork tender.
- Bring a pot of salted water to boil, add rigatoni and cook until al dente, according to package directions.
- Using an immersion blender (or food processor, or blender), puree the squash mixture. Add the cinnamon, lemon juice, thyme, salt and pepper to taste. Toss with the rigatoni and top with parmesan cheese. Enjoy!
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 683g | |
| Calories 481 | |
| Calories from Fat 112 | 23% |
| Total Fat 12.74g | 16% |
| Saturated Fat 7.06g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 25mg | 8% |
| Sodium 760mg | 32% |
| Potassium 696mg | 20% |
| Total Carbs 72.83g | 19% |
| Dietary Fiber 2.8g | 9% |
| Sugars 58.77g | 39% |
| Protein 24.29g | 39% |
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