Directions:
- Wash squash. Cut in half lengthwise; discard seeds and membranes. Cut squash halves widthwise into 1/2-in. slices; discard ends. Place in a large skillet with parsnips; cover with water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until crisp-tender. Drain.
- In a small bowl, combine maple syrup and butter; pour over squash and parsnips. Cook for 12-15 minutes or until tender, basting occasionally. Using a slotted spoon, remove squash and arrange in a circle on a serving plate. Spoon parsnips into center; drizzle with cooking juices. Sprinkle with parsley. Yield: 10 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 208.37 Kcal (872 kJ) | ||
| Calories from fat | 20.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.3g | 4% | |
|---|---|---|---|
| Cholesterol | 6.11mg | 2% | |
| Sodium | 14.64mg | 1% | |
| Potassium | 640.47mg | 14% | |
| Total Carbs | 47.27g | 16% | |
| Sugars | 30.18g | 121% | |
| Dietary Fiber | 5.14g | 21% | |
| Protein | 1.58g | 3% | |
| Vitamin C | 21.6mg | 36% | |
| Iron | 1.6mg | 9% | |
| Calcium | 94.3mg | 9% | |
| Amount Per 100 g | |||
| Calories | 105.87 Kcal (443 kJ) | ||
| Calories from fat | 10.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.17g | 4% | |
|---|---|---|---|
| Cholesterol | 3.1mg | 2% | |
| Sodium | 7.44mg | 1% | |
| Potassium | 325.41mg | 14% | |
| Total Carbs | 24.02g | 16% | |
| Sugars | 15.33g | 121% | |
| Dietary Fiber | 2.61g | 21% | |
| Protein | 0.8g | 3% | |
| Vitamin C | 10.9mg | 36% | |
| Iron | 0.8mg | 9% | |
| Calcium | 47.9mg | 9% | |
* 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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