Acorn squash dip
Directions
1. Slice open acorn squash and remove seeds. Place sliced side down in an 8-inch by 8-inch glass dish, cover and microwave on high until tender (approximately 10 minutes).
2. Once cooled, scoop out meat with a spoon and set aside.
3. Heat oil in a skillet. Add onion and whole sage leaves. Sauté until onions are transparent. Remove sage.
3. Add squash, half-and-half (or skim milk), maple syrup and Parmesan cheese. Mix well.
4. Spoon into bowl, sprinkle with pumpkin seeds and serve hot on a platter with crispbread.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (438g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 593 | ||
Calories from Fat: 325 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 36.1g | 48 % | |
Saturated Fat 12.1g | 60 % | |
Monounsaturated Fat 16.5g | ||
Polyunsanturated Fat 5.8g | ||
Cholesterol 44mg | 14 % | |
Sodium 792.9mg | 27 % | |
Potassium 1281.1mg | 34 % | |
Total Carbohydrate 46.6g | 14 % | |
Dietary Fiber 5.9g | 23 % | |
Sugars, other 40.7g | ||
Protein 26.8g | 38 % | |
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: 593
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