Try this Butternut Squash with Onions and Sage recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 350 degrees. Lightly oil or butter a gratin dish. Warm half the oil in askillet, add onions and thyme and cook over medium0high heat. Stir frequently, until onions are lightly caramelized, about 12 to 15 minutes. Add half the garlic, season withsalt andpepper and cook 3 minutes more. Dredge squash in flour. Heat remaining oil in large pan, add squash and saute until it begins to brown, about 7 minutes. Add sage and parsley, season with salt and plenty of pepper; cook another minute or so. Spread onion mixture on bottom of dish; add squash and cheese. Pour in milk and cover with bread crumbs. Cover and bake 25 minutes; remove cover and bake another 25 minutes, until top is browned. Serves 4. Per serving: 479 cal; 16 g prot; 16 g fat; 67 g carb; 32 mg chol; 447 mg sod; 15 g fiber; lacto Vegetarian Times, Nov 93/MM by DEEANNE
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Serving Size: 1 Serving (56g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 187 | ||
Calories from Fat: 16 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.8g | 2 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 246.8mg | 9 % | |
Potassium 124.9mg | 3 % | |
Total Carbohydrate 36.2g | 11 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 33.7g | ||
Protein 6.1g | 9 % | |
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: 187
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