Preheat oven to 425. Cut top off garlic heads to expose flesh; coat with 1/2 teaspoon of oil and wrap in foil. Roast sat 425 for 1 hour or until done. Remove from oven and cool before squeezing pulp from skins, reserve pulp. Combine squash and shallots in a large roasting pan, lined with foil. Drizzle with remaining oil and sprinkle with salt and pepper. Bake at 425 for 30 mins, turning once, or until caramelized. Heat a large dutch oven over medium heat. Add onions and squash and roasted garlic pulp to pan; cook 5 mins. Pour in wine and thyme; cook 4 mins or until wine is almost reduced. Add chicken broth to pan. Bring to boil; reduce heat and simmer 30 mins. Transfer 1/2 mixture to a blender; puree until smooth. Repeat with remaining 1/2 mixture.
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Serving Size: 1 Serving (1170g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 625 | ||
Calories from Fat: 223 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24.7g | 33 % | |
Saturated Fat 4.9g | 25 % | |
Monounsaturated Fat 15g | ||
Polyunsanturated Fat 3.5g | ||
Cholesterol 28.8mg | 9 % | |
Sodium 1396.2mg | 48 % | |
Potassium 1619.2mg | 43 % | |
Total Carbohydrate 67.4g | 20 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 66.4g | ||
Protein 29.5g | 42 % | |
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: 625
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