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    You are in: Home / Recipes / Sage, Lemon, and Mozzarella Butter With Roasted Pumpkin Recipe
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    Sage, Lemon, and Mozzarella Butter With Roasted Pumpkin

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    30 mins

    45 mins

    I Cook Therefore I Am's Note:

    Another one from "Pasta" that I want to try but haven't gotten around to it. Posted for ZWT III.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Put the olive oil in a roasting pan and put the pan in a 400 degree oven for five minutes to heat the oil.
    2. 2
      Add the cumin seeds to the roasting pan, and then add the pumpkin or squash and roast in the oven for about a half hour to roast.
    3. 3
      In a food processor, add the butter, mozzarella, garlic, sage, and lemon juice and zest, blend into a paste.
    4. 4
      Put the butter mix onto a sheet of wax paper and chill for 20 minutes, or until it is firm enough to slice.
    5. 5
      Add the roasted squash or pumpkin to the cooked pasta in a large pan (both should still be hot) and then slice or dice up the butter and add it to the pasta and squash or pumpkin.
    6. 6
      Toss to melt and combine.
    7. 7
      Enjoy!

    Ratings & Reviews:

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    Nutritional Facts for Sage, Lemon, and Mozzarella Butter With Roasted Pumpkin

    Serving Size: 1 (170 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 569.8
     
    Calories from Fat 247
    43%
    Total Fat 27.5 g
    42%
    Saturated Fat 13.1 g
    65%
    Cholesterol 58.5 mg
    19%
    Sodium 310.1 mg
    12%
    Total Carbohydrate 63.3 g
    21%
    Dietary Fiber 3.1 g
    12%
    Sugars 3.4 g
    13%
    Protein 18.6 g
    37%

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