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Ingredients
US|METRIC
8 SERVINGS
- 1 1/2 lb. squash (red kuri, or butternut)
- 1 kale (bundle of, stems removed and chopped)
- 1/2 onion (chopped)
- 1/3 cup Parmesan
- 3/4 cup ricotta
- 12 oz. pasta (I used a whole wheat fusilli pasta from Community Grains)
- 1/3 cup hazelnuts
- liquid (pasta)
- salt (and pepper)
- 6 Tbsp. butter
- 1/4 cup wheat flour
- 3 cups milk
- 1 tsp. salt
- 1/2 Tbsp. sage (chopped)
- 1/4 tsp. pepper
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Directions
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NutritionView More
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440Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories440Calories from Fat180 |
| % DAILY VALUE |
| Total Fat20g31% |
| Saturated Fat9g45% |
| Trans Fat |
| Cholesterol45mg15% |
| Sodium610mg25% |
| Potassium690mg20% |
| Protein16g |
| Calories from Fat180 |
| % DAILY VALUE |
| Total Carbohydrate51g17% |
| Dietary Fiber4g16% |
| Sugars9g |
| Vitamin A15% |
| Vitamin C20% |
| Calcium30% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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