PCOS and Jicama (Mexican Turnip): A Nutritious Addition to Your Diet
Discover how jicama, a low-glycemic root vegetable, can benefit women with PCOS. Learn about its nutritional value and delicious ways to incorporate it into your diet.
Recipe by Carrie Purcell Sweet squash adds color and seasonal flavor to this creamy, cheesy pasta dish.
1 large butternut squash
3 clove garlic
2 tbsp. olive oil
1 lb. rigatoni
1/2 c. heavy cream
3 c. shredded fontina
2 tbsp. chopped fresh sage
1 tbsp. salt
1 tsp. Freshly ground pepper
1 c. panko breadcrumbs
Preheat oven to 425 degrees F. Meanwhile, in a large bowl, toss squash, garlic, and olive oil to coat. Place on a large, rimmed baking sheet and roast until tender, about 1 hour. Transfer pan to a wire rack and let cool slightly, about 10 minutes. Reduce oven to 350 degrees F.
Meanwhile, bring a large pot of salted water to a boil and cook rigatoni according to package directions. Drain and set aside.
Using a blender or food processor, purée reserved squash with heavy cream until smooth.
In a large bowl, toss squash puree with reserved rigatoni, 2 cups fontina, sage, salt, and pepper. Brush bottom and sides of a 9- by 13-inch baking dish with olive oil. Transfer rigatoni-squash mixture to dish.
In a small bowl, combine remaining fontina and panko. Sprinkle over pasta and bake until golden brown, 20 to 25 minutes.
Serving Size: 6
Amount Per ONE Serving | ||
---|---|---|
Calories 0 kcal | ||
Fat 0 g | ||
Carbohydrate 0 g | ||
Protein 0 g |
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