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Ingredients
US|METRIC
4 SERVINGS
- 1/2 cup pepitas
- 1/2 cup extra virgin olive oil
- 1 kabocha squash (halved peeled and cut into slices.)
- 1 Tbsp. thyme leaves (chopped)
- 2 tsp. rosemary leaves (chopped)
- 2 tsp. sage leaves (chopped)
- 2 tsp. kosher salt
- 1/2 tsp. ground black pepper
- 3 oz. Parmigiano Reggiano (grated)
- 6 oz. pitted dates
- 1 lemon juiced (about 4 tablespoons)
- 3 Tbsp. flat leaf parsley (sliced, chopped)
- 1 bunch kale leaves (stems removed and roughly chopped)
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NutritionView More
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560Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories560Calories from Fat370 |
| % DAILY VALUE |
| Total Fat41g63% |
| Saturated Fat9g45% |
| Trans Fat |
| Cholesterol15mg5% |
| Sodium1540mg64% |
| Potassium770mg22% |
| Protein14g |
| Calories from Fat370 |
| % DAILY VALUE |
| Total Carbohydrate43g14% |
| Dietary Fiber6g24% |
| Sugars30g |
| Vitamin A35% |
| Vitamin C35% |
| Calcium30% |
| Iron20% |
* 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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