Pennette with Butternut Squash Purée and Sorrento Walnuts Recipe

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60 mins (prep 20, cooking 40)
12 ingredients
4 porzioni
This easy and delicious recipe by Neapolitan chef Inghemarck Guida highlights the unique taste of Sorrento walnuts. Of course, if you can't get Sorrento walnuts, this dish will work with 'regular' walnuts--just make sure they are still fresh and flavorful. The original recipe calls for 'zucca' which is Italian for pumpkin. But Italian pumpkins are quite different in flavor and texture from American ones, so it is best to use another winter squash—butternut squash is the most common—or even baby yams, which are very close in flavor to the Italian zucca. Small, sweet pie pumpkins also work quite well. You can visit Chef Guida's CES profile at:

Categories:  italian , quick-and-easy ,
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Serving Size (340.25 g)
Servings 4
Amount per Serving
Calories 726.67 Calories from Fat 351.54
% Daily Value *
Total Fat 39.06g 240.34%
Saturated Fat 10.34g 206.76%
Trans Fat 0.41g %
Cholesterol 103.88mg 138.5%
Sodium 340.02mg 56.67%
Total Carbohydrate 74.25g 99.0%
Dietary Fiber 2.84 g 45.44%
Sugars 2.48 g %
Protein 23.21g 185.7%
Vitamin A 8366.08IU% Vitamin C 16.01mg%
Calcium 233.73mg% Iron 5.53mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
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