Directions:
- Split the squash in half lengthwise and roast on a lightly greased baking sheet, cut side down, at 400 F for about 45mins.
- In a skillet, heat a tbs each of olive oil and butter and briefly saute the onion, just until it begins to soften.
- Add the squash and carrots to the skillet and cover with broth. Season with salt, pepper, and thyme.
- Bring to a light boil and let simmer until carrots are soft.
- When vegetables are ready, puree in a blender, adding more broth or water if too thick. You don't want it too watery either - thicker than a soup, but not a paste. If it is too watery, you can add the mix back to the skillet and simmer until it thickens back up.
- Makes 2 large servings, from a regular-sized acorn squash. Serves well with goat cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 652.16 Kcal (2730 kJ) | ||
| Calories from fat | 111.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.4g | 19% | |
|---|---|---|---|
| Cholesterol | 6.15mg | 2% | |
| Sodium | 3227.1mg | 134% | |
| Potassium | 2846.17mg | 61% | |
| Total Carbs | 127.9g | 43% | |
| Sugars | 19.75g | 79% | |
| Dietary Fiber | 19.47g | 78% | |
| Protein | 18.61g | 37% | |
| Vitamin C | 78.8mg | 131% | |
| Vitamin A | 0.6mg | 20% | |
| Iron | 11.3mg | 63% | |
| Calcium | 293.2mg | 29% | |
| Amount Per 100 g | |||
| Calories | 53.38 Kcal (223 kJ) | ||
| Calories from fat | 9.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.01g | 19% | |
|---|---|---|---|
| Cholesterol | 0.5mg | 2% | |
| Sodium | 264.13mg | 134% | |
| Potassium | 232.95mg | 61% | |
| Total Carbs | 10.47g | 43% | |
| Sugars | 1.62g | 79% | |
| Dietary Fiber | 1.59g | 78% | |
| Protein | 1.52g | 37% | |
| Vitamin C | 6.4mg | 131% | |
| Iron | 0.9mg | 63% | |
| Calcium | 24mg | 29% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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