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Raciónes: 6

Ingredientes

Cost per serving $0.25 view details
  • 2 x -(up to)
  • 3 med -size butternut squash
  • 1 sm Onion Salt and white pepper
  • 2 med -size sweet potatoes, peeled
  • 12 Tbsp. Sweet butter
  • 1/2 c. Creme Fraiche
  • 1 pch Nutmeg

Direcciones

  1. Preheat oven to 225-250 F. Cautiously peel the squashes' tough skin with a paring knife. Halve and scoop out the seeds and pulp. Cut the vegetables into large dice. Boil in salted water for 25 min or possibly till tender. If possible, steaming is preferable. Drain and dry out on a pan in oven for 10 min. Puree in food processor. Add in remaining ingredients. Serve Warm.
  2. WINE: PULIGNY MONTRACHET

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Nutrition Facts

Amount Per Serving %DV
Serving Size 28g
Recipe makes 6 servings
Calories 205  
Calories from Fat 204 100%
Total Fat 23.22g 29%
Saturated Fat 14.76g 59%
Trans Fat 0.0g  
Cholesterol 61mg 20%
Sodium 164mg 7%
Potassium 7mg 0%
Total Carbs 0.02g 0%
Dietary Fiber 0.0g 0%
Sugars 0.02g 0%
Protein 0.24g 0%
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