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Ingredients
US|METRIC
9 SERVINGS
- 2 cups butternut squash (diced)
- 1 clove garlic (minced)
- 1 cup pesto sauce (heated)
- 1 sprig fresh rosemary
- 1 cup slivered almonds
- 1 Tbsp. olive oil
- 0salt (to taste)
- 0New York Style® Panetini® toasts
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Directions
- Heat olive oil in a pan over medium heat. Add butternut squash and garlic. Sauté, stirring frequently, about 10 minutes or until squash is tender. Add rosemary, salt and pepper to taste. Spread pesto sauce on 6 Panetini®. Top with butternut squash mixture and 2 or 3 almonds.
NutritionView More
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100Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories100Calories from Fat60 |
% DAILY VALUE |
Total Fat7g11% |
Saturated Fat0.5g3% |
Trans Fat |
Cholesterol |
Sodium0mg0% |
Potassium200mg6% |
Protein3g |
Calories from Fat60 |
% DAILY VALUE |
Total Carbohydrate6g2% |
Dietary Fiber2g8% |
Sugars1g |
Vitamin A70% |
Vitamin C10% |
Calcium6% |
Iron6% |
* 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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