The Paleo Kitchen - Juli and George
page 135
preheat oven to 375. line a rimmed baking sheet with aluminum foil.
using 1-2 tablespoons of the coconut oil, brush the cut sides of the squash. place cut side down on the prepared baking sheet and roast in the oven until all the squash is fork tender, 25-50 minutes. (different sizes of squash will finish cooking at different times, so you may need to remove the smaller squash and let the larger squash continue cooking)
remove all the squash from the oven and let cool slightly. use a spoon to scrape out and discard all the seeds and the excess strings. then scrape out the flesh of the squash and place it in a food processor or a blender.
add the remaining 2 tablespoons of coconut oil, coconut milk, maple syrup, and lavender and process until silky and smooth. add salt and pepper to taste and pulse once more. pour into bowls, garnish with lavender buds if desired and serve.
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Serving Size: 1 Serving (255g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 163 | ||
Calories from Fat: 56 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.3g | 8 % | |
Saturated Fat 5.4g | 27 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 51.6mg | 2 % | |
Potassium 855.8mg | 23 % | |
Total Carbohydrate 28.7g | 8 % | |
Dietary Fiber 4.5g | 18 % | |
Sugars, other 24.2g | ||
Protein 2.8g | 4 % | |
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: 163
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