Ingredients For Orecchiette with Butternut Squash and Sage Recipe
Coarse salt
12 ounce Orecchiette
2 tablespoon Extra virgin olive oil, plus more for drizzling
0.5 inch 1 small butternut squash, halved and peeled, seeds and pulp scooped and reserved, flesh cut into
3 tablespoon Unsalted butter
0.25 cup Packed fresh sage leaves
1.33 cup Whole milk ricotta, for serving
Poppy seeds, for serving
Nutrition value
184
calories per serving
14 g Fat4 g Protein13 g Carbs5 g FiberOther
Current Totals
14 g Fat
4 g Protein
13 g Carbs
5 g Fiber
MacroNutrients
Carbs
13 g
Protein
4 g
Fiber
5 g
Fats
Fat
14 g
Vitamins & Minerals
Calcium
264 mg
Iron
3 mg
Vitamin A
35 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
35 mcg
Vitamin B12
0 mcg
Vitamin C
6 mg
Vitamin E
2 mg
Copper
0 mcg
Magnesium
53 mg
Manganese
0 mg
Phosphorus
89 mg
Selenium
2 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment