4 Serves
93 Mins
Preheat your oven to 200°C. Chop the butternut squash into 1-inch cubes and toss with cooking spray on a baking sheet. Roast for 30-40 minutes until tender and lightly browned.
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Vitamin E
2 mg / 15 mgVitamin K
131 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
11 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
330 µg / 400 µgCalcium
279 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
138 mg / 420 mgPhosphorus
296 mg / 1,250 mgPotassium
946 mg / 4,700 mgSodium
913 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
73 µg / 55 µgFiber
9 g / 28 gSugar
8 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
97 gAlcohol
0 g
Reduce oven temperature to 175°C. Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente.
While the pasta cooks, sauté the onions and mushrooms in a frying pan until softened.
In a food processor, blend 1 cup of roasted butternut squash, tomato paste, jalapeño, water, nutritional yeast, garlic powder, salt, black pepper, and Italian seasoning until smooth.
Combine the cooked pasta, sautéed onions, mushrooms, and kale in a large bowl. Stir in the blended squash sauce until evenly coated.
Transfer the mixture to a 9x13-inch baking dish sprayed with cooking spray. Bake uncovered at 175°C for 30 minutes.
41
g56
g22
g
