Emprimir
Correo Electrónico
Add a photoRaciónes: 2
Ingredientes
- 1 1/2 pound butternut squash, peeled, remove seeds, cut into 1 1/2 inch chunks
- 1/3 c. butter
- 2 tbsp. minced parsley
- 1/2 teaspoon salt
- 1/4 teaspoon thyme leaves
- 1/8 teaspoon pepper
- 1 tbsp. honey
Direcciones
- In 3 qt saucepan bring 2 c. water to a boil. Add in squash. Cover; cook over medium heat till squash is fork tender. Drain, mash; set aside. In same saucepan heat butter. Stir in squash and remaining ingredients. Cover; cook over medium heat, stirring occasionally, till heated through. Yield: 4 (1/2 c.) servings.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 339g | |
| Recipe makes 2 servings | |
| Calories 434 | |
| Calories from Fat 272 | 63% |
| Total Fat 31.02g | 39% |
| Saturated Fat 19.5g | 78% |
| Trans Fat 0.0g | |
| Cholesterol 81mg | 27% |
| Sodium 813mg | 34% |
| Potassium 1043mg | 30% |
| Total Carbs 42.47g | 11% |
| Dietary Fiber 5.9g | 20% |
| Sugars 14.97g | 10% |
| Protein 3.34g | 5% |
