SERVES 4
The drizzle of pomegranate, high in beta-carotene, adds a bold accent, as well as an unexpected contrast of flavor to this recipe from Canyon Ranch. Pomegranate juice concentrate is available at health food stores and in gourmet markets.
2 tablespoons extra virgin olive oil
1 small shallot, minced
3 garlic cloves, minced
1 small butternut or calabaza squash, peeled, seeded, and diced (about ½ cup)
1 cup vegetable stock
¾ cup canned pumpkin (not pumpkin pie filling)
Pinch of ground cinnamon
Pinch of sea salt
Pinch of freshly ground black pepper
6 ounces fresh fettuccine
4 teaspoons chopped macadamia nuts
2 tablespoons pomegranate juice concentrate
In a large sauté pan, heat the olive oil over medium heat and sauté the shallot and garlic until the shallot is translucent, 3 to 5 minutes. Add the butternut squash and sauté until tender, 15 to 20 minutes.
Deglaze the pan (moistening and scraping up the brown bits) with the vegetable stock. Add the pumpkin (undrained), cinnamon, salt, and pepper and cook until heated through.
Cook the pasta according to package directions and stir it into the pumpkin mixture.
Evenly divide the pumpkin and pasta mixture among four large bowls. Top each serving with 1 teaspoon of chopped macadamia nuts. Drizzle ½ tablespoon of pomegranate juice concentrate over each serving.
| Nutritional Profile | |
| Serving Size: 2½ cups | |
|---|---|
| Calories: | 265 |
| Protein: | 7 g |
| Fiber: | 3 g |
| Fat: | 11 g |
| Saturated fat: | 2 g |
| Sodium: | 370 mg |
| Vitamin A: | 9,184 IU |
| Vitamin C: | 7 mg |
| Vitamin D: | 23 IU |
| Vitamin E: | 2 IU |
| Beta-carotene: | 3,928 µg |
| Lutein and zeaxanthin: | 2 µg |