Try this Roasted Glazed Butternut Squash recipe, or contribute your own.
Suggest a better description1. Preheat oven to 400
2. cut squash into 2 inch cubes
3. blanch
4. Place the squash in a roasting pan. add the mushroom stock, vinegar, oil, salt and sage. toss well.
5. sprinkle cheese on top. bake the squash, uncovered, for 30mins. or golden brown on top. serve hot.
Mushroom Stock:
chop fine; celery, onion, and mushroom. boil in 2 cups water for 10 mins. strain the stock. let cool. save for one week in fridge, or freeze for one month.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (63g) | ||
Recipe Makes: 4 Servings | ||
|
||
Calories: 114 | ||
Calories from Fat: 38 (33%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 4.3g | 6 % | |
Saturated Fat 2.5g | 13 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 12.5mg | 4 % | |
Sodium 230.1mg | 8 % | |
Potassium 277.5mg | 7 % | |
Total Carbohydrate 13.4g | 4 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 11.4g | ||
Protein 7g | 10 % | |
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: 114
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!
What would you serve with this? Link in another recipe.