Butternut Squash Pasta with Cranberries
Butternut Squash Pasta with Cranberries - Seasonal vegetable noodles
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.
(Percentage of daily recommendation)
| Calorie | 385 cal. | (18 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.2 g | (31 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 4.7 mg | (39 %) | ||
| Vitamin K | 20.6 μg | (34 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 5.5 mg | (46 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 155 μg | (52 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 3 μg | (7 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 47 mg | (49 %) | ||
| Potassium | 1,342 mg | (34 %) | ||
| Calcium | 362 mg | (36 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 12.3 g | |||
| Uric acid | 177 mg | |||
| Cholesterol | 55 mg | |||
| Complete sugar | 27 g |
Ingredients
- 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
Pour hot water over cranberries in a bowl and soak for 15 minutes.
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.
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.
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.
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.
