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Butternut Squash and Low Protein Pasta

  1. 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.