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Ingredients
US|METRIC
6 SERVINGS
- 1 butternut squash
- 1 jar lotus root (pickled)
- 1/4 cup olive oil (fruity, I used Temecula Olive Oil's Citrus Reserve Late Harvest)
- 3 Tbsp. rice vinegar (or a fruity balsamic vinegar)
- 1 Tbsp. sesame oil
- 1 orange juiced (& zested)
- 1 tsp. white pepper
- 1/4 cup pumpkin seeds (salted, seasoned)
- edible flowers (for garnish, optional)
- 1 pinch kosher salt
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NutritionView More
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190Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories190Calories from Fat130 |
| % DAILY VALUE |
| Total Fat14g22% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol |
| Sodium55mg2% |
| Potassium400mg11% |
| Protein3g |
| Calories from Fat130 |
| % DAILY VALUE |
| Total Carbohydrate14g5% |
| Dietary Fiber2g8% |
| Sugars5g |
| Vitamin A160% |
| Vitamin C60% |
| Calcium6% |
| Iron8% |
* 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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