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Roasted Squash, Sage and Goat Cheese Pasta
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serves 4


1 2-pound butternut squash, peeled, seeded, cut into 1-inch cubes (about 3 cups)
2 tablespoons olive oil
2 cloves garlic, minced
1 small onion, chopped
Salt and pepper to taste
Fresh sage leaves – 2 tablespoons finely chopped and several whole leaves reserved for garnish
1 cup low-sodium chicken broth
1 9 oz. package Dr. Noodles fettucini or spaghetti
2 ounces Montchevré plain goat cheese
1 tablespoon freshly grated Parmesan cheese

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Roasted Squash, Sage and Goat Cheese Pasta
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!


1 Preheat oven to 400°. Toss squash with olive oil, garlic, onion and sage in a large bowl. Season with salt and pepper and arrange on a baking sheet. Roast until squash is tender and lightly browned, about 30 minutes.
2. Remove one cup of roasted squash cubes and set aside. Place a large skillet over medium heat, add chicken broth and roasted squash mixture (except for the one cup) and simmer 5 minutes. Let cool and purée in a blender until smooth; season with salt and pepper. Reserve skillet.
3. Cook pasta according to package directions. Drain, reserving 1 cup pasta cooking liquid.
4. Combine pasta, squash purée, and 1/4 cup pasta cooking liquid in reserved skillet and cook over medium heat, tossing and adding more pasta cooking liquid as needed, until sauce coats pasta, about 2 minutes. Mix in 2 ounces (half the log) of goat cheese and reserved squash cubes.
5 Serve pasta topped with a sprinkle of Parmesan cheese and whole sage leaves.

Per serving: 407 calories, 15g fat, 5g sat fat, 54g carbohydrates, 16g protein, 339mg sodium, 13g fiber

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