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Suggest a better descriptionIn a medium saucepan over high heat, add enough water cover the squash and tomatillos, about 2 cups. Bring water to a boil, add squash and tomatillos and cover with a lid. Cook until the tomatillos changed to a dark green color and the squash is just cooked through, about five minutes. Remove vegetables from the water using a slotted spoon and discard the water.
In a medium sauté pan over medium heat, add the oil. When the oil is shimmering, add the jalapeño and cook until it is golden and charred in some spots. Remove chiles from the pan and reserve oil.
In a blender, add squash, tomatillos, jalapeño, oil, garlic cloves, cilantro, and salt. Puree until a creamy and smooth consistency. Taste and adjust salt if needed.
Pour into a bowl and allow to cool. Serve as the real thing.
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Serving Size: 1 (210g) | ||
Recipe Makes: 1 | ||
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Calories: 75 | ||
Calories from Fat: 19 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.1g | 3 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 3.1mg | 0 % | |
Potassium 571.4mg | 15 % | |
Total Carbohydrate 14g | 4 % | |
Dietary Fiber 4g | 16 % | |
Sugars, other 9.9g | ||
Protein 2.3g | 3 % | |
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: 75
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