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Butter-browned Baby Squash Wreath Recipe

Butter-browned Baby Squash Wreath Recipe

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Ingredients

Count

Nutrition

205

Calories

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Ingredients:

Serving

1 1/2 lb baby yellow or green pattypan, zucchini, or crookneck squash (or a combination)
2 tbsp butter or margarine
1/2 tsp dried thyme (optional)
salt and pepper

Directions:

Rinse squash and trim off stem ends. Set on a rack over about 1 inch boiling water in a 14-inch wok or 5- to 6-quart pan. Cover and steam over high heat until vegetables are tender when pierced, about 8 minutes.
In an 11- to 12-inch frying pan over high heat, melt butter. Add squash and thyme. Shake pan, gently mixing ingredients until butter begins to brown, 2 to 3 minutes. Season to taste with salt and pepper.
Nutritional analysis per garnish serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	205.01 Kcal (858 kJ)
Calories from fat	207.35 Kcal
		% Daily Value*
Total Fat	23.04g	35%
Cholesterol	61.06mg	20%
Sodium	3.4mg	0%
Potassium	10.89mg	0%
Total Carbs	0.32g	0%
Sugars	0.01g	0%
Dietary Fiber	0.19g	1%
Protein	0.33g	1%
Vitamin C	0.3mg	0%
Vitamin A	0.3mg	9%
Iron	0.6mg	3%
Calcium	16.3mg	2%

Amount Per 100 g
Calories	709.37 Kcal (2970 kJ)
Calories from fat	717.48 Kcal
		% Daily Value*
Total Fat	79.72g	35%
Cholesterol	211.28mg	20%
Sodium	11.76mg	0%
Potassium	37.67mg	0%
Total Carbs	1.11g	0%
Sugars	0.03g	0%
Dietary Fiber	0.64g	1%
Protein	1.14g	1%
Vitamin C	0.9mg	0%
Vitamin A	1mg	9%
Iron	2.1mg	3%
Calcium	56.3mg	2%

* 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.

Tastes

salty
savory
bitter
sweet

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