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Colorful Roasted Butternut Squash with Potato, Pepper and Leeks
FARM FRESH FEASTS8Ingredients
55Minutes
250Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 butternut squash (peeled and cut into chunks, link to Alanna's tutorial)
- 10 blue potatoes (halved or quartered depending on size)
- 2 Tbsp. melted butter
- 2 Tbsp. olive oil
- 1/2 tsp. salt (plus more for later)
- 1/2 tsp. freshly ground pepper (plus more for later)
- 1 bell pepper (large, cut into chunks)
- 2 leeks (sliced, rinsed, and drained)
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NutritionView More
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250Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories250Calories from Fat120 |
| % DAILY VALUE |
| Total Fat13g20% |
| Saturated Fat4.5g23% |
| Trans Fat |
| Cholesterol15mg5% |
| Sodium360mg15% |
| Potassium930mg27% |
| Protein5g |
| Calories from Fat120 |
| % DAILY VALUE |
| Total Carbohydrate33g11% |
| Dietary Fiber7g28% |
| Sugars5g |
| Vitamin A260% |
| Vitamin C110% |
| 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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