Directions:
- Cut the squash (you can substitute pumpkin) into 1 inch cubes.
- Peel 4 large cloves of garlic.
- Toss with olive oil and coarse salt.
- Roast the squash and garlic and rosemary in the oven until tender (about 35 minutes).
- Discard rosemary.
- Allow to cool then process in a food processor with the butter.
- Scrape into a tiny serving bowl.
- Serve with crusty french bread.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 38.2 Kcal (160 kJ) | ||
| Calories from fat | 25.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.8g | 4% | |
|---|---|---|---|
| Cholesterol | 3.39mg | 1% | |
| Sodium | 389.06mg | 16% | |
| Potassium | 91.39mg | 2% | |
| Total Carbs | 3.48g | 1% | |
| Sugars | 0.49g | 2% | |
| Dietary Fiber | 0.52g | 2% | |
| Protein | 0.37g | 1% | |
| Vitamin C | 5.5mg | 9% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 0.3mg | 2% | |
| Calcium | 15.8mg | 2% | |
| Amount Per 100 g | |||
| Calories | 129.37 Kcal (542 kJ) | ||
| Calories from fat | 85.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.5g | 4% | |
|---|---|---|---|
| Cholesterol | 11.48mg | 1% | |
| Sodium | 1317.64mg | 16% | |
| Potassium | 309.52mg | 2% | |
| Total Carbs | 11.8g | 1% | |
| Sugars | 1.65g | 2% | |
| Dietary Fiber | 1.77g | 2% | |
| Protein | 1.26g | 1% | |
| Vitamin C | 18.8mg | 9% | |
| Vitamin A | 0.8mg | 8% | |
| Iron | 1mg | 2% | |
| Calcium | 53.5mg | 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.
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