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Florence Raulet Langowski: "it was very good as a side. first time we ate but…" Read More
11Ingredients
60Minutes
170Calories
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Ingredients
US|METRIC
6 SERVINGS
- 2 lb. butternut squash (1 medium, peeled)
- 1/2 cup 2% reduced fat milk
- 2 garlic cloves (minced)
- 1 shallot (small, minced)
- 1 Tbsp. chopped fresh thyme
- 1/3 cup grated Parmesan cheese (fresh)
- 3/4 tsp. kosher salt (divided)
- freshly ground black pepper (to taste)
- cooking spray
- 2 Tbsp. unsalted butter
- 1/2 cup wheat (whole, or gluten-free panko)
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NutritionView More
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170Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories170Calories from Fat50 |
% DAILY VALUE |
Total Fat6g9% |
Saturated Fat3.5g18% |
Trans Fat |
Cholesterol15mg5% |
Sodium410mg17% |
Potassium670mg19% |
Protein6g |
Calories from Fat50 |
% DAILY VALUE |
Total Carbohydrate27g9% |
Dietary Fiber3g12% |
Sugars4g |
Vitamin A330% |
Vitamin C60% |
Calcium20% |
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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Reviews(2)
Florence Raulet Langowski 5 years ago
it was very good as a side. first time we ate butternut squash and we are really happy we tryed it!
Kaitlin Romano 7 years ago
This recipe turned out pretty good! I loved the crunch from the topping. It was a nice change from the normal butternut squash I cube and roast.