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Nutrition Facts
Serving Size 436 g
(Approx. 6 Servings)
Amount Per Serving
Calories 510 Calories From Fat 140
% Daily Value*
Total Fat 15 g 23%
Saturated Fat 5 g 25%
Trans Fat 0.0 g
Cholesterol 15 mg 5%
Sodium 800 mg 33%
Total Carbohydrate 76 g 25%
Dietary Fiber 9 g 36%
Sugars 7 g
Protein 22 g
Vitamin A 260% Iron 25%
Vitamin C 190% Calcium 30%
*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.
Roasted Kale and Butternut Squash Bolognese
Prep Time
25 minutes
Cook Time
45 minutes
Total Time
1 h 10 m
Serves
6  People

Ingredients

Recipe makes 6 Servings

1 bunch of Tuscan or Lacinato kale, roughly chopped
8 Oz H-E-B Butternut Squash Cubes
2 Tbsp extra virgin olive oil
1 Tsp kosher salt, plus more as needed
1 Tsp black pepper, plus more as needed
16 Oz spaghetti or tagliatelle
1 jar of Four J Charred Tomato & Basil Sauce
1 cup(s) Pecorino Romano, grated or shredded
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Instructions

1
Preheat oven to 400°F.
2
In a bowl combine chopped kale and butternut squash with olive oil and salt and pepper.
3
Place on a sheet pan and roast for 30 to 45 minutes or until vegetables are nice and caramelized.
4
While veggies are roasting, bring a large pot of water to a boil.
5
Cook pasta according to package instructions. Drain and set aside.
6
In a large sauce pan add the bolognese sauce and bring to a simmer.
7
Add roasted veggies and stir to combine.
8
Toss sauce mixture with pasta and garnish with Pecorino Romano as needed.
9
Season to taste and serve.

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