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Butternut Squash Gnocchi with Satueed Butternut Squash, Wild Mushrooms, Sage and Hazelnuts
FOOD5212Ingredients
105Minutes
380Calories
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Ingredients
US|METRIC
5 SERVINGS
- 2 3/4 cups butternut squash (roasted)
- 2 1/4 cups flour
- 2 tsp. sea salt
- 1 egg
- 2 3/4 cups butternut squash (roasted and cubed)
- 1 1/2 Tbsp. shallot (minced)
- 1/2 lb. wild mushrooms (We used chanterelles and cauliflower mushroom. Any mild mushroom such as Oyster or Shimeji could be substituted.)
- 1/2 cup hazelnuts
- Dinosaur kale (4 cups lacinato, 6 to 8 stalks, sliced in 1" strips width wise)
- 3 Tbsp. fresh sage (cut into thin ribbons)
- 1 1/2 Tbsp. fresh thyme (cut into thin ribbons)
- 1 Tbsp. lemon juice
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NutritionView More
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380Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories380Calories from Fat90 |
| % DAILY VALUE |
| Total Fat10g15% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol40mg13% |
| Sodium970mg40% |
| Potassium740mg21% |
| Protein11g |
| Calories from Fat90 |
| % DAILY VALUE |
| Total Carbohydrate65g22% |
| Dietary Fiber6g24% |
| Sugars4g |
| Vitamin A330% |
| Vitamin C60% |
| Calcium10% |
| Iron30% |
* 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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