Heat oven to 450 degrees.
Toss squash, shallots, oil, salt, and pepper together. Spread mix into roasting pan into an even layer. Roast until squash is soft and lightly browned, about 50-60 minutes, stirring halfway through baking.
Add 1/2 cup of chicken broth to pan to scrape up any browned bits. Return pan to oven and cook until liquid has reduced and veggies are glazed about 5 min.
Blend squash and remianing 3 1/2 cups chicken broth until smooth. Transfer mix to dutch oven and stir in half and half, syrup , vinegar and nutmeg.
Warm over tow heat until hot. Season with salt and pepper.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (616g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 53 (24%)|
|Amt Per Serving||% DV|
|Total Fat 5.9g||8 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 5.6mg||2 %|
|Sodium 1157.1mg||40 %|
|Potassium 1332.5mg||35 %|
|Total Carbohydrate 43.6g||13 %|
|Dietary Fiber 6.8g||27 %|
|Sugars, other 36.8g|
|Protein 5.4g||8 %|
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: 225
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!