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Nutrition Facts
Serving Size 135 g
(Approx. 8 Servings)
Amount Per Serving
Calories 320 Calories From Fat 200
% Daily Value*
Total Fat 22 g 34%
Saturated Fat 12 g 60%
Trans Fat 0.0 g
Cholesterol 125 mg 42%
Sodium 420 mg 18%
Total Carbohydrate 21 g 7%
Dietary Fiber 2 g 8%
Sugars 2 g
Protein 9 g
Vitamin A 10% Iron 30%
Vitamin C 8% Calcium 15%
*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.

Squash and Kale Pie

Prep Time
30 minutes
Cook Time
40 minutes
Total Time
1 h 10 m
8  People


Recipe makes 8 Servings

1 acorn squash, halved and seeds removed
2 Tbsp olive oil, divided use
2 cup(s) H-E-B Organics Kale Greens, chopped
1 cup(s) cherry tomatoes
1 cup(s) sour cream
4 large eggs
1 cup(s) Parmesan cheese, shredded
9 4/5 Oz pie dough puck
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Preheat oven to 400°F.
Drizzle acorn squash with olive oil and season with salt and pepper to taste. Place flesh side down on a sheet pan and bake for 20 minutes or until flesh is tender.
On same sheet pan place kale and tomatoes. Drizzle with oil, season to taste and place in oven along with squash. Roast until tomatoes are blistered and kale is crisp.
In a medium bowl combine the sour cream, eggs and half of the cheese.
Roll out the dough and place in a 9 inch pie pan. Fill pie pan with the acorn squash, kale and sour cream mixture. Top with remaining cheese and bake until the center has set (approximately 30 minutes).
Let pie cool for 10 minutes before slicing.


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