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Ingredients
US|METRIC
7 SERVINGS
- 3 acorn squash (about 4 ½ pounds)
- 1 tsp. kosher salt
- 1/2 tsp. white pepper
- 1/4 tsp. allspice
- 3 Tbsp. butter
- 2 Tbsp. extra-virgin olive oil
- 1 cup shallots (chopped)
- 1/2 cup sweet onion (diced, such as Vidalia)
- 1 Tbsp. garlic (minced)
- 1 bosc pear (peeled and cored ripe, chopped)
- 1/2 tsp. fresh ginger (grated)
- 1 1/2 tsp. fresh sage (minced, about 2-3 leaves)
- 1 pinch cayenne pepper
- 1 pinch grated nutmeg (freshly)
- 1/4 cup brandy
- 3 cups vegetable stock
- 1 tsp. worcestershire sauce
- crystallized ginger (Chopped)
- sage leaves (Fried, small leaves work best)
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NutritionView More
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220Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories220Calories from Fat80 |
| % DAILY VALUE |
| Total Fat9g14% |
| Saturated Fat4g20% |
| Trans Fat |
| Cholesterol15mg5% |
| Sodium800mg33% |
| Potassium790mg23% |
| Protein3g |
| Calories from Fat80 |
| % DAILY VALUE |
| Total Carbohydrate29g10% |
| Dietary Fiber5g20% |
| Sugars4g |
| Vitamin A30% |
| Vitamin C40% |
| Calcium10% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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