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Beverly M.: "I have been making this recipe for years. I am al…" Read More
16Ingredients
60Minutes
700Calories
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Ingredients
US|METRIC
4 SERVINGS
- 4 cups butternut squash (cubed, 1/2-inch, uncooked)
- 1/2 sweet onion (finely diced)
- 2 garlic cloves (minced)
- 3 Tbsp. sage (freshly chopped, + more for topping)
- 2 Tbsp. olive oil
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1/2 tsp. nutmeg
- 1 cup beans (chickpeas, cannellinis, black, etc)
- 1 Tbsp. brown butter
- 2 1/2 cups fontina cheese (freshly grated)
- 1 Tbsp. unsalted butter
- 1 Tbsp. flour
- 1 1/2 cups low sodium vegetable stock
- 1 cup milk (I actually use vanilla almond milk - perfect!)
- 8 whole wheat tortillas
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NutritionView More
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700Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories700Calories from Fat370 |
| % DAILY VALUE |
| Total Fat41g63% |
| Saturated Fat20g100% |
| Trans Fat |
| Cholesterol110mg37% |
| Sodium1320mg55% |
| Potassium910mg26% |
| Protein31g |
| Calories from Fat370 |
| % DAILY VALUE |
| Total Carbohydrate56g19% |
| Dietary Fiber7g28% |
| Sugars12g |
| Vitamin A320% |
| Vitamin C60% |
| Calcium70% |
| Iron20% |
* 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(1)
Beverly M. 4 years ago
I have been making this recipe for years. I am always anxious for butternut squash season so I can make more! Sometimes I freeze cubed butternut squash so I can make it in the off season. I use garbanzo beans. Love these!