This trio of vegetables is easily as impressive as a meat roast. For a vegetarian feast, round it out with sides made from whole grains, mushrooms, and nuts, and a big green salad. Any of these roasts on their own can be served as a side dish too. A note about kabocha squash: The skin is entirely edible, so carve the squash into slices if you like, rather than scooping out the flesh.
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Serving Size: 1 Serving (50g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 279 | ||
Calories from Fat: 266 (95%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29.5g | 39 % | |
Saturated Fat 3.2g | 16 % | |
Monounsaturated Fat 15.4g | ||
Polyunsanturated Fat 10g | ||
Cholesterol 0mg | 0 % | |
Sodium 222.7mg | 8 % | |
Potassium 94.9mg | 2 % | |
Total Carbohydrate 3.4g | 1 % | |
Dietary Fiber 1.1g | 5 % | |
Sugars, other 2.2g | ||
Protein 2g | 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: 279
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