Seasonal Kitchen

Butternut Squash Pasta with Cranberries

and blue cheese dip
5
Average: 5 (2 votes)
(2 votes)
Butternut Squash Pasta with Cranberries

Butternut Squash Pasta with Cranberries - Seasonal vegetable noodles

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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
385
calories
Calories

Healthy, because

Even smarter

Nutritional values

Blue Cheese not only convinces with its spicy taste, but is also beneficial for our intestines. Responsible for this are fungi and bacteria that are necessary for the ripening process of the cheese.

If the taste of blue cheese is too tart for you, you can also prepare the cheese dip with the milder feta. This also provides a lot of high-quality protein and plenty of bone-strengthening calcium.

1 serving contains
(Percentage of daily recommendation)
Calorie385 kcal(18 %)
Protein14 g(14 %)
Fat22 g(19 %)
Carbohydrates31 g(21 %)
Sugar added0 g(0 %)
Roughage9.2 g(31 %)
Vitamin A0.6 mg(75 %)
Vitamin D0.3 μg(2 %)
Vitamin E4.7 mg(39 %)
Vitamin K20.6 μg(34 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.5 mg(45 %)
Niacin5.5 mg(46 %)
Vitamin B₆0.5 mg(36 %)
Folate155 μg(52 %)
Pantothenic acid2.3 mg(38 %)
Biotin3 μg(7 %)
Vitamin B₁₂0.6 μg(20 %)
Vitamin C47 mg(49 %)
Potassium1,342 mg(34 %)
Calcium362 mg(36 %)
Magnesium52 mg(17 %)
Iron4.3 mg(29 %)
Iodine11 μg(6 %)
Zinc2.9 mg(36 %)
Saturated fatty acids12.3 g
Uric acid177 mg
Cholesterol55 mg
Complete sugar27 g

Ingredients

for
4
Ingredients
1 ¾ ozs dried Cranberry
54 ozs Butternut squash (1 large butternut squash)
2 onions
2 garlic cloves
1 Tbsp butter
1 Tbsp olive oil
1 tsp dried marjoram
salt
peppers
5 ozs Blue cheese
5 ozs Yogurt
12 ozs Whipped cream
2 ¾ ozs Vegetable broth
3 marjoram

Preparation steps

1.

Pour hot water over cranberries in a bowl and soak for 15 minutes.

2.

Meanwhile, halve pumpkin, remove seeds, peel and cut flesh into fine strips. Peel and finely dice onions and garlic. In a large frying pan, heat butter with oil. Sauté onions and garlic in it over medium heat for 3 minutes. Add pumpkin noodles and dried marjoram and fry for about 5 minutes; then add salt and pepper.

3.

Add cranberries and soaking water, cover and steam for another 3 minutes over low heat. Remove the lid and cook the pumpkin noodles uncovered for another 3-5 minutes, turning, so that they still have some bite.

4.

Crumble blue cheese into a bowl and mix with yogurt, cream and 2 tablespoons of broth. Then blend in enough broth with a hand blender to make the mixture creamy. Dip salt, pepper and put in a bowl.

5.

Wash marjoram, shake dry and pluck leaves. Season pumpkin noodles, divide into bowls, drizzle with 1-2 tsp dip, sprinkle with pepper and marjoram. Serve blue cheese dip separately with it.