great with fresh sage
Cut squash in half and seed. Bake cut side down on sprayed pan for approx 1 hour until soft. Let cool. Meanwhile, in large pot saute onions in oil until soft. Add squash that has been scooped out of shell, then add broth and chopped sage. Cook approx 30 min until all is soft. Puree with immersion blender until smooth. Add cream and nutmeg. Heat until hot
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Serving Size: 1 Serving (889g) | ||
Recipe Makes: 4 | ||
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Calories: 463 | ||
Calories from Fat: 103 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.4g | 15 % | |
Saturated Fat 3.5g | 17 % | |
Monounsaturated Fat 6g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 11.2mg | 3 % | |
Sodium 315.4mg | 11 % | |
Potassium 2807.4mg | 74 % | |
Total Carbohydrate 94.4g | 28 % | |
Dietary Fiber 16.3g | 65 % | |
Sugars, other 78.1g | ||
Protein 9.3g | 13 % | |
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: 463
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