Nutrition Facts

Serving Size 244 g

(Approx. 10 Servings)

Amount Per Serving

Calories	340	Calories From Fat	180

% Daily Value*

Total Fat 20 g	31%

Saturated Fat 8 g	40%

Trans Fat 0.5 g

Cholesterol 50 mg	17%

Sodium 780 mg	33%

Total Carbohydrate 27 g	9%

Dietary Fiber 1 g	4%

Sugars 5 g

Protein	13 g

Vitamin A 4%	•	Iron 20%

Vitamin C 2%	•	Calcium 2%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Butternut Squash Goulash

Prep Time

10 minutes

Cook Time

40 minutes

Total Time

50 minutes

Serves

10 People

Ingredients

Recipe makes 10 Servings

2 Tbsp Rustico di Casa Asaro Olio Nuovo Extra Virgin Olive Oil

1 medium yellow onion, diced

4 cloves of garlic, minced

1 Lb H-E-B Prime Ground Chuck

6 Tbsp Adams Reserve Cacio e Pepe Bread Dipper

2 Tsp paprika

2 1/2 cup(s) H-E-B Select Ingredients Reduced Sodium Beef Broth

24 .3000 Oz Orti Di Calabria Butternut Squash Pasta Sauce

8 4/5 Oz Rustico di Casa Asaro Busiate Trapanesi Pasta

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Instructions

Place a medium soup pot over medium-high heat for 2 minutes. Add olive oil and heat through, turning pot to fully coat the bottom.

Add onions and sauté until softened, about 3 to 4 minutes. Stir in garlic and cook another 1 to 2 minutes, or until fragrant.

Add ground chuck, breaking apart with a spoon, and cook 6 minutes, or until no longer pink. Drain fat and return meat to pot.

Turn heat down to medium and mix in bread dipper followed by paprika, beef broth, and butternut squash sauce. Simmer about 5 minutes.

Stir in pasta and cook until tender, 20 to 25 minutes. Garnish with parsley if desired. Serve and enjoy!

Source:

H-E-B Cooking Connection