Directions:
- Preheat oven to 180 C/350 F.
- Chop butternut squash into chunks and place on a roasting tray.
- Drizzle of the olive oil over squash.
- Combine all the spices and sprinkle over squash, toss so that all the squash is covered.
- Bake for aprox 45 to 50 mins, until squash is browned and soft.
- Boil vegetable stock and add the squash making sure you also add the spices from the baking tray.
- Simmer for 15 mins.
- Puree in food processor.
- Enjoy with your favourite bread.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 675.03 Kcal (2826 kJ) | ||
| Calories from fat | 90.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.05g | 15% | |
|---|---|---|---|
| Sodium | 24811.27mg | 1034% | |
| Potassium | 177.95mg | 4% | |
| Total Carbs | 118.72g | 40% | |
| Sugars | 1.1g | 4% | |
| Dietary Fiber | 1.18g | 5% | |
| Protein | 0.57g | 1% | |
| Vitamin C | 10.7mg | 18% | |
| Vitamin A | 0.6mg | 21% | |
| Iron | 7.1mg | 39% | |
| Calcium | 25.4mg | 3% | |
| Amount Per 100 g | |||
| Calories | 313.12 Kcal (1311 kJ) | ||
| Calories from fat | 41.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.66g | 15% | |
|---|---|---|---|
| Sodium | 11508.99mg | 1034% | |
| Potassium | 82.54mg | 4% | |
| Total Carbs | 55.07g | 40% | |
| Sugars | 0.51g | 4% | |
| Dietary Fiber | 0.55g | 5% | |
| Protein | 0.26g | 1% | |
| Vitamin C | 5mg | 18% | |
| Vitamin A | 0.3mg | 21% | |
| Iron | 3.3mg | 39% | |
| Calcium | 11.8mg | 3% | |
* 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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