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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 cups butternut squash (chopped, cooked, cubes, about half of medium butternut squash)
- 1 egg yolk
- 1/4 tsp. cinnamon
- salt
- pepper
- 2 cups all purpose flour
- 3 large eggs
- 4 cups water
- salt (Touch of)
- 8 Tbsp. salted butter
- parsley (optional)
- Parmesan (optional)
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Directions
- Add cooked butternut squash, egg yolk, cinnamon and salt and pepper to a blender or food processor.
- Blend or pulse until thick puree is formed and all ingredients are combined. Set aside.
- For the pasta: Start by creating a deep well in the middle of your flour. Add eggs to the center of the well.
NutritionView More
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540Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories540Calories from Fat270 |
% DAILY VALUE |
Total Fat30g46% |
Saturated Fat17g85% |
Trans Fat |
Cholesterol275mg92% |
Sodium680mg28% |
Potassium360mg10% |
Protein14g |
Calories from Fat270 |
% DAILY VALUE |
Total Carbohydrate56g19% |
Dietary Fiber4g16% |
Sugars2g |
Vitamin A140% |
Vitamin C25% |
Calcium15% |
Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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