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Nutrition Facts
Serving Size 422 g
(Approx. 5 Servings)
Amount Per Serving
Calories 280 Calories From Fat 70
% Daily Value*
Total Fat 8 g 12%
Saturated Fat 1.5 g 8%
Trans Fat 0.0 g
Cholesterol 5 mg 2%
Sodium 590 mg 25%
Total Carbohydrate 36 g 12%
Dietary Fiber 5 g 20%
Sugars 6 g
Protein 7 g
Vitamin A 180% Iron 10%
Vitamin C 70% Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Braised Butternut Squash with Pasta
Prep Time
40 minutes
Cook Time
45 minutes
Total Time
1 h 25 m
Serves
5  People

Ingredients

Recipe makes 5 Servings

2 Tbsp olive oil
2 mesquite and hickory smoked bacon slices
1 cup(s) white onion, diced
2 garlic, chopped
1 Tsp Dried rubbed sage
4 cup(s) Vegetable broth
1 cup(s) Sherry wine
2 cup(s) cauliflower
1 Butternut squash, peeled, seeded and cubed
1/2 Tsp Salt
1/2 Tsp White pepper
1 cup(s) Dry, macaroni noodles
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Instructions

1
Heat oil in a large Dutch oven over medium high heat.
2
Add in the chopped bacon and cook until crisp. Remove the bacon with a slotted spoon for garnish.
3
Add in the onions and cook until transparent. Then add in the minced garlic and sage. Cook for 3 minutes stirring constantly.
4
Pour in the sherry and allow it to come to a simmer then add in the vegetable broth.
5
Bring the liquid to a boil then add in the vegetables, salt, pepper and the pasta.
6
Cook for 10 to 12 minutes until the pasta and vegetables are tender.
7
Serve with pecorino Romano cheese and the crisp bacon pieces.

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