Butternut squash & parmesan pasta
A Italian dinner for the galley that fine in moderate seas, about 40 min hands-on.
- Dinner
- Italian
- ⏱ 40 min
- 🌊 Sea tolerance 3/5
- 🪨 Bare bones
- vegetarian
- pescatarian
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Dried pasta (durum wheat)400 g (100 g)
- Butternut / winter squash600 g (150 g)
- Onion (brown/yellow)120 g (≈ 1 onion) (30 g)
- Garlic (bulb)12 g (3 g)
- Parmesan (block)60 g (15 g)
- Extra-virgin olive oil40 g (10 g)
- Rosemary2 g (0.5 g)
Method
- Simmer the cubed squash with onion, garlic and rosemary in the oil and 80 ml water per serving, lid on, 15 minutes; mash.
- Cook the pasta 10 minutes; keep a cup of the water.
- Toss pasta with the squash sauce, parmesan and enough pasta water to coat.
In the galley
- Fine in moderate seas — 3/5 for sea tolerance.
- Stow the main ingredients in the fridge.
- Contains: Gluten, Milk / lactose — always check the labels of what you buy.
Per serving
- kcal
- 603
- protein
- 20 g
- fat
- 15 g
- carbs
- 97 g
- sugar
- 7 g
- fibre
- 7 g
From USDA FoodData Central, raw weights — a planning guide, not a label.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes