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Ingredients
US|METRIC
9 SERVINGS
- 4 cups butternut squash (peeled, diced, 1-inch, 1 1/3 pounds)
- 17 shallots (small peeled, 1 minced)
- 12 sage leaves (small)
- 2 Tbsp. extra virgin olive oil
- salt
- freshly ground pepper
- 3 Tbsp. unsalted butter
- 2 cups pearl barley (14 ounces)
- 8 cups turkey stock (or chicken stock)
- 1 1/2 cups roasted peeled chestnuts (vacuum-packed whole, about 9 ounces, coarsely chopped)
- 2 Tbsp. chopped parsley
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NutritionView More
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550Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories550Calories from Fat100 |
| % DAILY VALUE |
| Total Fat11g17% |
| Saturated Fat3.5g18% |
| Trans Fat |
| Cholesterol15mg5% |
| Sodium430mg18% |
| Potassium1490mg43% |
| Protein19g |
| Calories from Fat100 |
| % DAILY VALUE |
| Total Carbohydrate103g34% |
| Dietary Fiber13g52% |
| Sugars9g |
| Vitamin A190% |
| Vitamin C70% |
| Calcium25% |
| Iron35% |
* 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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