55minutes, 25 of them waiting
831Calories
33gProtein
4servings
Autumn in one dish: the squash turns soft and sweet, the sausage brings salt and fennel, and the sage crackles on top. Out of the oven with a browned cheese crust.
Ingredients
Forservings
- 300 gRigatoni
- 500 gButternut squash
- 300 gSalsiccia
- 100 gOnion
- 150 mlDouble cream
- 60 gParmesan, grated
- 100 gMozzarella
- Sage, garlic, nutmeg, salt, pepper
How to make it
- Roast the diced squash at 200 degrees for twenty minutes. Cook the pasta two minutes short of the packet time.
- Squeeze the sausage meat out of its skins, fry it crumbly with the onion and garlic, add the cream and half the squash, blended.
- Fold in the pasta, the rest of the squash and half the cheese, into the dish, the rest of the cheese and the sage leaves on top.
- Bake at 200 degrees for twenty-five minutes.
One tip
The sage turns crisp in the oven. Turn the leaves in a little oil first.
Nutrition per serving
| Calories | 831 |
|---|---|
| Protein | 33 g |
| Fat | 43 g |
| Carbs | 79 g |
Calculated from the ingredients, using values per 100 grams from USDA FoodData Central. The calories come from the macronutrients, not from the energy field of the database.
kcal
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2,000 is just a starting point. Work out yours, free, and separately for training days and rest days.
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