Directions:
- Preheat oven to 400°. Peel and seed butternut squash; cut into 3/4-inch cubes. Toss squash with olive oil to coat; place in a single layer in a lightly greased aluminum foil-lined 15- x 10-inch jelly-roll pan. Bake 20 minutes or until squash is just tender and begins to brown (do not overcook), stirring once after 10 minutes. Cool completely (about 20 minutes).
- Toss together cannellini beans, next 4 ingredients, and squash in a large bowl; cover and chill 2 to 4 hours. Toss with arugula just before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1072.16 Kcal (4489 kJ) | ||
| Calories from fat | 283.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.54g | 49% | |
|---|---|---|---|
| Sodium | 93.99mg | 4% | |
| Potassium | 4278.86mg | 91% | |
| Total Carbs | 190.62g | 64% | |
| Sugars | 29.2g | 117% | |
| Dietary Fiber | 29.87g | 119% | |
| Protein | 23.99g | 48% | |
| Vitamin C | 204.1mg | 340% | |
| Vitamin A | 9.1mg | 302% | |
| Iron | 10.3mg | 57% | |
| Calcium | 580.7mg | 58% | |
| Amount Per 100 g | |||
| Calories | 79.28 Kcal (332 kJ) | ||
| Calories from fat | 20.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.33g | 49% | |
|---|---|---|---|
| Sodium | 6.95mg | 4% | |
| Potassium | 316.4mg | 91% | |
| Total Carbs | 14.1g | 64% | |
| Sugars | 2.16g | 117% | |
| Dietary Fiber | 2.21g | 119% | |
| Protein | 1.77g | 48% | |
| Vitamin C | 15.1mg | 340% | |
| Vitamin A | 0.7mg | 302% | |
| Iron | 0.8mg | 57% | |
| Calcium | 42.9mg | 58% | |
* 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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