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Ingredientes
- 1 sm Butternut squash
- 1/2 c. Hazelnuts
- 1 c. Onions, diced
- 1 tsp Garlic, chopped
- 1 Tbsp. Extra virgin olive oil
- 1/2 c. Breadcrumbs
Direcciones
- Preheat oven to 350F.
- Cut squash into quarters, remove seeds & place in a baking dish with 1/2 c water. Cover & bake until tender. Cold & then scrape out the flesh & mash.
- Set aside.
- Increase oven temperature to 375F.
- Place hazlenuts on a cookie sheet & roast till lightly browned, about 7 min. Let cold & then rub off their skins.
- Saute/fry onion & garlic in oil till browned. Add in 1 c suqash & cook for 2 min over medium heat. Place all ingredients in a food processor & process till smooth.
- Use to fill pasta dough of your choice & cook as desired.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 80g | |
| Recipe makes 3 servings | |
| Calories 187 | |
| Calories from Fat 93 | 50% |
| Total Fat 10.86g | 14% |
| Saturated Fat 1.25g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 134mg | 6% |
| Potassium 169mg | 5% |
| Total Carbs 19.18g | 5% |
| Dietary Fiber 2.5g | 8% |
| Sugars 3.54g | 2% |
| Protein 4.3g | 7% |
