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Nutrition Facts
Serving Size 179 g
(Approx. 6 Servings)
Amount Per Serving
Calories 470 Calories From Fat 360
% Daily Value*
Total Fat 40 g 62%
Saturated Fat 9 g 45%
Trans Fat 0.0 g
Cholesterol 25 mg 8%
Sodium 150 mg 6%
Total Carbohydrate 18 g 6%
Dietary Fiber 5 g 20%
Sugars 4 g
Protein 14 g
Vitamin A 130% Iron 10%
Vitamin C 30% Calcium 20%
*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.
Pumpkin and Elephant Garlic Arrostiti with Burrata and Balsamic
Prep Time
15 minutes
Cook Time
45 minutes
Total Time
1 hour
6  People


Recipe makes 6 Servings

2 1/2 Lb princess pumpkin, cut in half, seeds removed then cut into segments
4 Oz elephant garlic, peeled and cut into quaters
1/2 cup(s) Rustico di Casa Asaro Unfiltered Extra Virgin Olive Oil, divided use, as needed
6 Oz H-E-B Organics Arugula
1/3 cup(s) roasted and salted pistachios, crushed
8 Oz Bel Gioioso Burrata
1/4 cup(s) Central Market 4 Leaf Balsamic Vinegar, plus more as needed for salad
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Preheat oven to 400˚F.
Place pumpkin segments onto a sheet pan lined with parchment paper along with garlic cloves. Toss everything together with olive oil and a pinch of salt and pepper.
Roast for 30 to 45 minutes or unitl pumpkin is just soft. Remove from oven and cover with foil. Allow to cool for 10 to 20 minutes.
To assemble salad, lay arugula onto a serving platter and remove pumpkin from its skin and dice it into bite sized pieces.
Place pumpkin around arugula along with roasted garlic cloves, sprinkle with pistachios and pieces of burrata, drizzle with balsamic and olive oil.
Season to taste as needed, option to garnish with fresh mint if desired for extra color and flavor.


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