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Ingredientes
- 2 tablespoons butter
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 2 leeks (thinly sliced, and very well washed white and pale green parts only)
- 4 stalks of celery, thinly chopped (about 1/2 cup)
- 2 teaspoons freshly grated ginger
- 1 small acorn squash, peeled and cut into smaller pieces (about 2 cups of squash)
- 1 teaspoon salt
- 2 tablespoons maple syrup
- 3 cups of water
- 1/2 cup light cream
- 2 tablespoons of chopped cilantro
- Red pepper flakes to garnish
View Full Recipe at Cooking in Westchester -…
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1340g | |
| Calories 927 | |
| Calories from Fat 659 | 71% |
| Total Fat 74.84g | 94% |
| Saturated Fat 31.22g | 125% |
| Trans Fat 0.7g | |
| Cholesterol 140mg | 47% |
| Sodium 2710mg | 113% |
| Potassium 1298mg | 37% |
| Total Carbs 62.63g | 17% |
| Dietary Fiber 7.3g | 24% |
| Sugars 33.88g | 23% |
| Protein 7.74g | 12% |
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