Try this Peanutty Butternut Squash recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 400 degrees. Lightly oil 4 x 8 baking pan with sunflower oil. Cut squash in half; remove the seeds and discard them. Place squash halves in a baking pan cut side down, with 1/3-inch water. Bake for 40 mintues. Take squash out of oven, and lower heat to 350 degrees. When cool enough to handle, remove skin from squash and cut the squash into 1-inch cubes. Combine the shallots with the squash and transfer to baking pan. IN a blender, place penuts, oil, dill, thyme, basil and salt. Puree until smooth. Pour over squash and shallots, and bake for 20 minutes. Top with avocado. From DEEANNEs recipe files
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (141g) | ||
Recipe Makes: 2 | ||
|
||
Calories: 348 | ||
Calories from Fat: 273 (78%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 30.3g | 40 % | |
Saturated Fat 3.8g | 19 % | |
Monounsaturated Fat 12g | ||
Polyunsanturated Fat 13g | ||
Cholesterol 0mg | 0 % | |
Sodium 178.6mg | 6 % | |
Potassium 580mg | 15 % | |
Total Carbohydrate 17.5g | 5 % | |
Dietary Fiber 5.7g | 23 % | |
Sugars, other 11.8g | ||
Protein 6.9g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 348
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.