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Egg Noodles with Roasted Squash

By williamssonoma · From Open Recipes · 9 ingredients
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Why it works: Butternut and sage work together. They rank in the top 5% of all ingredient pairs, and 11 recipes mention both. Both carry coumarin, which smells sweet, hay. The science ↓

The recipe

Ingredients

Contains: egg, milk, wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By williamssonoma. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Butternut + sagetop 5% of all pairs
    Aroma overlapmoderate
    Mentioned together11 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Pepper + sagetop 2% of all pairs
    Aroma overlapstrong
    Mentioned together5,388 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Butter + creamtop 3% of all pairs
    Aroma overlapstrong
    Mentioned together41,494 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  4. Sage + pinetop 3% of all pairs
    Aroma overlapstrong
    Mentioned together61 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  5. Olive + pinetop 4% of all pairs
    Aroma overlapstrong
    Mentioned together1,027 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the nuts

How well each one fits the dish's main ingredients (butternut, pepper, butter, olive, sage, pine, cream):

  1. Walnutbetter flavor fit
  2. Almondbetter flavor fit
  3. Chestnutbetter flavor fit
  4. Nutsthe original

Fit is the average pairing score against butternut, pepper, butter, olive, sage, pine, cream. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).