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Nutrition Facts
Serving Size 191 g
(Approx. 8 Servings)
Amount Per Serving
Calories 420 Calories From Fat 160
% Daily Value*
Total Fat 18 g 28%
Saturated Fat 8 g 40%
Trans Fat 0.0 g
Cholesterol 80 mg 27%
Sodium 720 mg 30%
Total Carbohydrate 52 g 17%
Dietary Fiber 6 g 24%
Sugars 12 g
Protein 13 g
Vitamin A 160% Iron 15%
Vitamin C 15% Calcium 10%
*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.

Butternut Squash Mezzelune with Pancetta & Apples

Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
8  People


Recipe makes 8 Servings

4 Oz Volpi Chopped Pancetta
1/4 cup(s) shallots, chopped
2 Tbsp olive oil
1 Tbsp garlic clove, minced
16 Oz butternut squash, cubed
1/4 Tsp rubbed sage
1 Envy Apple, julienne
1 Tbsp maple syrup
4 Tbsp cold butter, cut into cubes
24 Oz H-E-B Butternut Squash Mezzelune
1/4 cup(s) Parmesan cheese, grated
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Set a large pot of salted water to boil.
Heat a large skillet over medium-high heat. Add in oil and pancetta and cook until brown, then add in shallots, garlic, squash, and sage. Cook until squash is tender. Reduce heat to low.
Add pasta to the water and cook according to package directions, remove with a slotted spoon to a bowl. Reserve 1 cup of pasta water.
Return pancetta mixture to medium-high heat and add in apples and maple syrup. Sauté until apples begin to brown then pour in 1/2 cup of pasta water. Bring to a hard simmer, then add in the pasta, and toss.
Remove from heat and add in butter. Toss until butter has melted then add in cheese, and serve immediately.


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