This makes a substantial vegetarian – or vegan if you leave out the cheese – Thanksgiving main dish. It is another riff on the native American tradition of the Three Sisters – corn, beans, and squash. I used acorn squash here, and it serves as a vessel for the sweet and pungent bean, corn and tomato filling. Acorn squash comes in various sizes; the larger ones, which are sometimes all I can find, take almost an hour to soften and cook through; the finished squash can be cut in half or even into thirds if too big for one serving. With everything that comes on the Thanksgiving sideboard, that will probably be the case. I always bake the squash for about 20 minutes before cutting it in half; they soften up a little bit, which makes it much easier to cut. Featured in: Beans For Your Thanksgiving Table.
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Serving Size: 1 recipe (321g) | ||
Recipe Makes: 1 | ||
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Calories: 433 | ||
Calories from Fat: 201 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.3g | 30 % | |
Saturated Fat 3.2g | 16 % | |
Monounsaturated Fat 14.8g | ||
Polyunsanturated Fat 3.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 3546.7mg | 122 % | |
Potassium 884mg | 23 % | |
Total Carbohydrate 60.7g | 18 % | |
Dietary Fiber 7g | 28 % | |
Sugars, other 53.6g | ||
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: 433
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