Directions:
- Place butternut squash in a medium saucepan; cover with water 2 inches above squash. Bring to a boil; cover, reduce heat, and cook 15 minutes or until tender. Drain.
- Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add onion to pan; sauté 4 minutes or until tender. Add sage and next 4 ingredients (through red pepper); sauté 2 minutes. Cool.
- Place squash, onion mixture, and sun-dried tomatoes in a food processor; process until smooth. Spoon into a medium bowl; sprinkle with pumpkinseed kernels.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 323.76 Kcal (1356 kJ) | ||
| Calories from fat | 45.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.11g | 8% | |
|---|---|---|---|
| Sodium | 637.26mg | 27% | |
| Potassium | 2215.68mg | 47% | |
| Total Carbs | 72.01g | 24% | |
| Sugars | 17.49g | 70% | |
| Dietary Fiber | 12.91g | 52% | |
| Protein | 7.73g | 15% | |
| Vitamin C | 108.6mg | 181% | |
| Vitamin A | 4.5mg | 151% | |
| Iron | 6.2mg | 34% | |
| Calcium | 280.8mg | 28% | |
| Amount Per 100 g | |||
| Calories | 57.75 Kcal (242 kJ) | ||
| Calories from fat | 8.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.91g | 8% | |
|---|---|---|---|
| Sodium | 113.67mg | 27% | |
| Potassium | 395.23mg | 47% | |
| Total Carbs | 12.84g | 24% | |
| Sugars | 3.12g | 70% | |
| Dietary Fiber | 2.3g | 52% | |
| Protein | 1.38g | 15% | |
| Vitamin C | 19.4mg | 181% | |
| Vitamin A | 0.8mg | 151% | |
| Iron | 1.1mg | 34% | |
| Calcium | 50.1mg | 28% | |
* 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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