Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1-1/2 pounds Butternut squash, peeled and cut into 1-inch cubes.
- 1 tablespoon olive oil, divided
- 1 teaspoon fresh rosemary, chopped
- 2 cloves garlic, crushed and chopped
- 1 8-ounce package of penne pasta
- 1/2 tablespoon butter
- 1/2 large onion, chopped
- 1/4 cup low sodium chicken broth
- 1/2 cup feta cheese, crumbed
- Parmesan cheese (optional)
Directions
1.Preheat oven to 450ºF. Place squash in a roasting pan. Drizzle 1/2 tablespoon of the olive oil over the squash and add the rosemary and garlic. Toss until coated. Bake for 30 minutes or until squash is golden and softened.
2.Cook penne according to package instructions. Drain, then return to saucepan. Stir in the butter and toss until coated. Cover to keep warm.
3.Heat remaining olive oil in a large skillet over medium-high heat. Add onion and cook for 7 minutes. Stir in the broth, bring to a boil then reduce heat to low. Add the squash and penne and gently toss to combine. Add feta cheese and gently toss.
4.Pass the Parmesan cheese at the table.