Butternut Squash Pasta

1. Preheat oven to 350°F

2. Cut squash into quarters, remove seeds & place in a baking dish with 1/2 c water.

3. Cover & bake til ltender (50 to 60 minutes).

4. Let cool & mash flesh.

5. Set aside.

6. In a large bowl, combine 3/4 c squash with remaining ingredients to form a soft dough. Turn out onto a floured board & knead until smooth & pliable like a firm bread dough. Place in a bowl, cover with plastic wrap & let rest for at least 30 minutes.

7. Shape & cook dough as desired.

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Nutrient	Quantity
Total fats	0.056 g
Protein	0.055 g
Carbohydrates	0.3006 g
Energy	1.724 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0002 g
Water	0.039 g
Aspartic acid	0.0057 g
Calcium, Ca	1.0429 mg
Lutein + zeaxanthin	0.6526 g
Fiber, total dietary	0.0824 g
Fatty acids, total saturated 22:0	0.0001 g
Carotene, beta	0.4841 g
Niacin	0.0049 mg
Vitamin A, RAE	0.0457 g
Arginine	0.0069 g
Riboflavin	0.0007 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0002 g
Glutamic acid	0.0091 g
Sodium, Na	0.167 mg
Fatty acids, total saturated 16:1 undifferentiated	0.002 g
Total lipid (fat)	0.056 g
Manganese, Mn	0.0242 mg
Fructose	0.0009 g
Proline	0.0046 g
Fatty acids, total saturated 16:0	0.0041 g
Fatty acids, total saturated 8:0	0.0001 g
Sucrose	0.004 g
Choline, total	0.1591 mg
Sugars, total	0.0097 g
Serine	0.0016 g
Fatty acids, total saturated 10:0	0.0001 g
Fatty acids, total saturated 18:0	0.0009 g
Vitamin B-6	0.0038 mg
Selenium, Se	0.0555 g
Ash	0.0166 g
Fatty acids, total saturated 18:1 undifferentiated	0.0033 g
Pantothenic acid	0.0034 mg
Phenylalanine	0.0016 g
Copper, Cu	0.0043 mg
Betaine	0.0246 mg
Thiamin	0.0015 mg
Methionine	0.0003 g
Iron, Fe	0.0291 mg
Carbohydrate, by difference	0.3006 g
Phosphorus, P	1.3221 mg
Folate, total	0.22 g
Tocopherol, gamma	0.0101 mg
Lycopene	0.0288 g
Alanine	0.0018 g
Valine	0.0021 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0002 g
Fatty acids, total saturated 18:2 undifferentiated	0.0018 g
Glycine	0.0016 g
Carotene, alpha	0.0172 g
Glucose (dextrose)	0.0004 g
Fatty acids, total saturated 14:0	0.0314 g
Zinc, Zn	0.0105 mg
Isoleucine	0.0013 g
Fatty acids, total saturated 12:0	0.0006 g
Fatty acids, total polyunsaturated	0.0022 g
Leucine	0.0029 g
Tocotrienol, alpha	0.0012 mg
Vitamin A, IU	0.9266 IU
Folate, DFE	0.22 g
Tryptophan	0.0003 g
Vitamin C, total ascorbic acid	0.0064 mg
Phytosterols	0.233 mg
Galactose	0.0002 g
Fatty acids, total polyunsaturated 18:1 c	0.0011 g
Tyrosine	0.0016 g
Vitamin K (phylloquinone)	0.2361 g
Fatty acids, total saturated	0.0382 g
Histidine	0.0007 g
Fatty acids, total monounsaturated	0.0057 g
Threonine	0.0011 g
Folate, food	0.22 g
Cryptoxanthin, beta	0.1267 g
Vitamin E (alpha-tocopherol)	0.0028 mg
Magnesium, Mg	0.6466 mg
Lysine	0.0019 g
Potassium, K	4.7031 mg
Cystine	0.0007 g
Fluoride, F	0.0492 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Garlic powder	1 pinch	0.6413	0.1409	0.0014
black pepper	1 pinch	0.3608	0.0919	0.0047
Nutmeg	1 pinch	0.7219	0.0678	0.0499
purpose flour	1.75 3/4	0	0	0
butternut squash	1	0	0	0
hazelnut butter	1 teaspoon	0	0	0