Winter squash puree, with its velvety texture and subtle, sweet flavor, makes a rich, quick, and easy topping for pasta.
12 ounces short fusilli, penne, or ziti pasta
3/4 cup evaporated low-fat (2%) milk
2 tablespoons sugar
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon rubbed sage
1 package (12 ounces) frozen winter squash puree, thawed
3 tablespoons grated Parmesan cheese
1 In a large pot of boiling water, cook the fusilli according to package directions. Drain, reserving 1 cup of the pasta cooking water.
2 Meanwhile, in a large skillet, combine the evaporated milk, sugar, salt, pepper, and sage. Bring to a boil over medium heat. Add the winter squash and bring to a simmer.
3 Transfer the winter squash puree to a large bowl and stir in the reserved pasta cooking water and the Parmesan. Add the pasta and toss to coat. Makes 4 servings
Brown Rice & Winter Squash "Risotto" Omit the pasta. Cook 2 cups of brown rice according to package directions. In step 2, increase the evaporated milk to 1 cup and add 1/2 cup of water. In step 3, increase the Parmesan to 1/4 cup and omit the pasta cooking water. Stir the cooked brown rice into the sauce.
total fat 3.7g
saturated fat 1.7g
dietary fiber 4g
good source of: folate, niacin, riboflavin, selenium, thiamin
Many of the recipes in this book contain off-the-shelf foods to help keep recipe prep effort to a minimum – a benefit for your arthritic hands. However, some foods – like canned beans – can hike up sodium levels. If you are carefully watching your sodium, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes
From The Johns Hopkins Cookbook Library: Recipes for Arthritis Health, edited by John A. Flynn, M.D., F.A.C.P., F.A.C.R. and Lora Brown Wilder, Sc.D., M.S., R.D.