Orecchiette with Butternut Squash and Sage recipes

Orecchiette with Butternut Squash and Sage recipes
8 Ingredients
  • coarse salt
  • 12 ounces orecchiette
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 small butternut squash, halved and peeled, seeds and pulp scooped and reserved, flesh cut into 1/2-inch pieces (4 cups)
  • 3 tablespoons unsalted butter
  • 1/4 cup packed fresh sage leaves
  • 1 1/3 cups whole-milk ricotta, for serving
  • poppy seeds
Nutrition
510
26% daily value
4 servings
                                       
                                            vegetarian
     

Fat

27% 18

Saturated

36% 7

Trans

- 0

Monounsaturated

- 7

Polyunsaturated

- 2

Carbs

26% 77

Carbs (net)

- 70

Fiber

30% 7

Sugars

- 4

Sugars, added

- 0

Protein

26% 13

Cholesterol

8% 23

Sodium

0% 10

Calcium

19% 189

Magnesium

25% 105

Potassium

12% 542

Iron

22% 4

Zinc

15% 2

Phosphorus

28% 195

Vitamin A

55% 495

Vitamin C

20% 18

Thiamin (B1)

18% 0

Riboflavin (B2)

7% 0

Niacin (B3)

18% 3

Vitamin B6

35% 0

Folate equivalent (total)

14% 58

Folate (food)

- 58

Folic acid

- 0

Vitamin B12

1% 0

Vitamin D

43% 6

Vitamin E

20% 3

Vitamin K

119% 143

Sugar alcohols

- 0

Water

- 76
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