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🎃 Creamy Squash Macaroni with Sage Butter

580 kcal · 30 min · 4 servings

Ingredients

• 320 g Durum wheat macaroni
• 600 g Butternut squash (peeled and cubed)
• 150 ml Table cream (min. 20% fat)
• 40 g Butter
• 8 Blätter Fresh sage
• 40 g Parmesan (grated)
• 10 g Salt
• 2 g Black pepper

Instructions

1. 1. Boil a large pot of salted water and cook the macaroni in it al dente.
2. 2. Wash the squash, peel it, and cut the flesh into small cubes.
3. 3. Fry the squash cubes in a large pan with a splash of oil until crispy.
4. 4. Stir the table cream into the squash and let the sauce simmer for 2 minutes.
5. 5. Chop the sage leaves and fry them in butter in a small pan until crispy.
6. 6. Add the drained macaroni to the squash sauce and mix everything well.
7. 7. Season with salt and pepper and serve the pasta with grated Parmesan and the sage butter.

Nutrition per serving

• kcal: 580
• Protein: 16 g · Fett/Fat: 24 g · Carbs: 75 g