Creamy Butternut Squash Pasta + Bacon | Easy Butternut Squash Recipe (2024)

FAQs

How to make butternut squash less sweet? ›

There are a few wines which pair equally well with this pasta dish. Pinot Noir really is the ultimate match for butternut squash anything. It has the red fruit notes to contrast the nutty flavors of the squash and herbal aromatics.

Nutrition Facts

1 cup: 418 calories, 15g fat (7g saturated fat), 34mg cholesterol, 400mg sodium, 64g carbohydrate (9g sugars, 10g fiber), 11g protein.

If it's underripe, the squash won't have developed its signature taste. If it's overripe, it may be dry, mushy or flavorless. Follow these tips the next time you're at the grocery store or farmers market to find the perfect recipe-ready butternut squash.

Dice the flesh and boil for 15 to 20 minutes, or until soft. Use the squash to make a pureed soup, or mix with rice, risotto or couscous. Boiled squash can be used to make a pureed soup, risotto or couscous.

It's high in fibre which means it may contribute to a healthy gut by improving digestion and reducing constipation. It's also low in calories and packed with beta-carotene – our bodies convert this to vitamin A to support the immune system, healthy eyes and strong bones.

When is butternut squash in season? Butternut squash are harvested in late summer and autumn, but because they keep so well, they can be found all year round.

Generally, butternut squash is safe to feed to most pooches, unless your vet has advised otherwise. As a guide, we would recommend feeding small dogs no more than 1 or 2 teaspoons of butternut squash, whilst bigger dogs can eat up to 3 or 4 tablespoons of butternut squash.

A Vermentino, a white wine from Italy, would be a delightful pairing with Butternut Squash Pasta. This wine is known for its high acidity and citrus flavors, which would cut through the richness of the dish, while its subtle herbal notes would complement the savory aspects of the pasta.

What protein goes best with butternut squash? ›

Chicken or turkey or pork goes well with butternut squash.

Taste. Pinot grigio, undoubtedly the most popular of the two, is lighter-bodied, crisp, clean, and vibrant with citrus flavors, according to Wine Spectator. Pinot gris, on the other hand, is sweet, and has spicy tropical fruit aromas. It generally has low acidity, higher alcohol levels, and a rich texture.

Butternut squash is a low-calorie food and is packed with nutrients. While it's higher in carbs than some other veggies, its low glycemic index (a ranking of how carbs affect blood sugar) still makes it a healthy choice for most people.

For example, compared to butternut squash, one cup of spaghetti squash has just 1/100 the amount of beta-carotene, a plant compound the body converts to vitamin A and uses to protect our eye health and immune system. And it contains just 1/3 the amount of fiber, folate and potassium.

One cup of cooked butternut squash has only 83 calories and provides 7 grams of filling fiber — making it an excellent choice to lose excess weight and body fat. It contains both insoluble and soluble fiber. Soluble fiber has been associated with fat loss and decreased appetite.

If your dish is a little too sweet, try rounding out the sweetness by adding flavors or ingredients that are sour, bitter, or spicy. It may be obvious not to add more sweet ingredients, but you should also stay away from salty ones since they actually bring out the sweetness in food.

Adding lime juice can to your dish can balance out the sweetness. In case, you don't want too much of tanginess in the dish you can also add vinegar white wine vinegar, red wine vinegar, balsamic vinegar.

The liquid is so strong that it can harden into protective scab if the squash becomes cut or damaged—much like a tree. This sap has the same effect on skin, it creates a tough film that can feel stiff, or even itchy.

Add other seasonings, mostly salt or vinegar. Seasonings are about balance. The saltier or more sour something tastes, the less sweet it is. Both onions and cabbage can take an awful lot of vinegar, because they're both inherently pretty sweet.