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Ingredients
US|METRIC
4 SERVINGS
- butternut squash
- 2 cups ricotta
- 1/3 cup cheese
- 1 clove (diced)
- 1/4 cup spinach
- 1 egg
- pepper
- jumbo pasta shells
- 1 stick butter
- 10 sage leaves
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Directions
- Peel, chop and toss in olive oil your butternut squash, then in a hot oven roast at 425F for 15-20 minutes.
- Cook your jumbo pasta shells according to directions
- make non-dairy ricotta (if you are)
NutritionView More
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530Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories530Calories from Fat410 |
% DAILY VALUE |
Total Fat45g69% |
Saturated Fat28g140% |
Trans Fat |
Cholesterol185mg62% |
Sodium540mg23% |
Potassium420mg12% |
Protein20g |
Calories from Fat410 |
% DAILY VALUE |
Total Carbohydrate16g5% |
Dietary Fiber6g24% |
Sugars<1g |
Vitamin A90% |
Vitamin C15% |
Calcium60% |
Iron25% |
* 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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