Butternut Squash and Low Protein Pasta
- 3 T butter
1 C onion, chopped
1 clove garlic, minced
2 C butternut squash, peeled, seeded, cut into 1/2" cubes
1 1/2 Knorr chicken cubes dissolved in 4 C water
1/4 C dry white wine
1 C small ring shaped low Protein pasta (or other shape as desired)
1 T freshly grated Parmesan Cheese*
Melt butter in heavy large skillet over medium heat. Add onion and saute until tender, about 6 minutes. Add garlic and saute until fragrant, about 1 minute. Add butternut squash and stir to coat. Add 1/4 C chicken brothe and 1/4 C wine. Simmer until squash is almost tender and liquid is absorbed, about 10 minutes.
Meanwhile, bring 3 1/2 C broth to a boil in a heavy large saucepan. Add pasta. Boil until tender but still firm. Drain pasta.
Transfer pasta to a large bowl. Stir in Butternut squash mixture, the 1 T Parmesan cheese. Season with salt and pepper.
Phe per recipe - 300 mg
To reduce phe
Substitute George Washing Broth - 225 mg phe per recipe
Substitute CB mozzerella shreds (ground down to parmesan consistency) for parmesan.
Recipe from Jane M, mother to Jennifer, from MN PKU Foundation 2000 calendar.