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Acorn squash and Brussel sprout side dish #SundaySupper
CAROLINE'S COOKING10Ingredients
45Minutes
220Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1/2 acorn squash (approx 14oz/400g unpeeled, 10oz/280g peeled and deseeded weight)
- 8 oz. brussel sprouts (approx 6½oz/180g peeled weight)
- 1/2 red onion
- 1 tsp. salt
- 3 Tbsp. olive oil (divided)
- 1/4 cup pecans
- 1 tsp. maple syrup
- 1 Tbsp. lemon juice
- 1 tsp. pomegranate molasses (/pomegranate syrup)
- 2 Tbsp. pomegranate seeds
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NutritionView More
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220Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories220Calories from Fat150 |
| % DAILY VALUE |
| Total Fat17g26% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol |
| Sodium610mg25% |
| Potassium510mg15% |
| Protein3g |
| Calories from Fat150 |
| % DAILY VALUE |
| Total Carbohydrate17g6% |
| Dietary Fiber5g20% |
| Sugars5g |
| Vitamin A15% |
| Vitamin C100% |
| Calcium6% |
| Iron10% |
* 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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