Farro Butternut Squash Kale And Pancetta Bake Recipe
Recipe By Honest Cooking
4.3
16 Rating -
Rate
Non Vegdiet
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Farro Butternut Squash Kale And Pancetta Bake Recipe
- 0.17 cup Farro i use bob's red mill
- 1/2 cup Chicken Stock
- 0.67 ounce Pancetta diced
- 0.17 tablespoon Olive oil
- 0.17 cup Yellow Onion Chopped
- 1/2 Cloves garlic minced
- 0.17 tablespoon Fresh sage leaves roughly chopped
- 0.17 teaspoon Kosher salt
- 0.17 teaspoon Ground black pepper
- 1/25 teaspoon Red pepper flakes
- 0.42 cup Butternut squash peeled, seeded and cut into 1/2 inch cubes
- 1/2 cup Kale stemmed and roughly chopped
Nutrition
value
value
251
calories per serving
14 g Fat17 g Protein13 g Carbs5 g FiberOther
Current Totals
- Fat14g
- Protein17g
- Carbs13g
- Fiber5g
MacroNutrients
- Carbs13g
- Protein17g
- Fiber5g
Fats
- Fat14g
Vitamins & Minerals
- Calcium185mg
- Iron3mg
- Vitamin A561mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B35mg
- Vitamin B6< 1mg
- Vitamin B9134mcg
- Vitamin B120mcg
- Vitamin C99mg
- Vitamin E2mg
- Copper< 1mcg
- Magnesium84mg
- Manganese1mg
- Phosphorus219mg
- Selenium16mcg
- Zinc1mg
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
Recipe By Honest Cooking