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Correo Electrónico
 |
Raciónes: 6
Ingredientes
- 1/4 cup unsalted butter (half a stick)
- 2 teaspoons finely chopped garlic
- 2 teaspoons finely chopped fresh thyme
- 6 tablespoons finely grated Parmesan, plus more for garnish (*I omitted the cheese)
- 1 small red onion, sliced thinly lengthwise
- 3 tablespoons sherry vinegar (*I used white balsamic mixed w/ red wine vinegar)
- sea salt (like Maldon or Gray salt)
- 4 cups peeled, seeded, and diced butternut squash (1/2-inch dice)
- 1/2 cup plus 1 1/2 tablespoons extra-virgin olive oil
- 1 tablespoon chopped fresh sage
- Freshly ground black pepper
- 1/2 pound Brussels sprouts, ends trimmed, then quartered
- 1/2 cup fresh Italian parsley leaves
View Full Recipe at Stacey Snacks
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 111g | |
| Recipe makes 6 servings | |
| Calories 350 | |
| Calories from Fat 309 | 88% |
| Total Fat 35.03g | 44% |
| Saturated Fat 9.85g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 27mg | 9% |
| Sodium 164mg | 7% |
| Potassium 205mg | 6% |
| Total Carbs 5.75g | 2% |
| Dietary Fiber 1.8g | 6% |
| Sugars 1.92g | 1% |
| Protein 4.96g | 8% |
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