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Cynthia D.: "awesome, but I substituted pumpkin for squash" Read More
12Ingredients
70Minutes
180Calories
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Ingredients
US|METRIC
16 SERVINGS
- 4 cups butternut squash (peeled, cubed)
- 1 head cauliflower (chopped into florets)
- 2 Tbsp. butter (measured solid, divided into 2 parts, and then melted; can use avocado oil or ghee for dairy-free)
- 1 tsp. canela
- 3/4 tsp. garlic salt
- 1/2 tsp. black pepper
- 2 packets sweetener (Whole Earth, Nature Sweet, or 4 tsp sweetener of choice)
- 2 cups pecans (divided into 1 1/2 cups and 1/2 cup)
- 8 packets sweetener (Whole Earth, Nature Sweet, or 1/3 cup sweetener of choice)
- 1 tsp. canela
- 1/8 tsp. garlic salt
- 2 Tbsp. butter (measured solid and then melted; can use avocado oil or ghee for dairy-free)
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NutritionView More
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180Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories180Calories from Fat140 |
| % DAILY VALUE |
| Total Fat16g25% |
| Saturated Fat3g15% |
| Trans Fat |
| Cholesterol10mg3% |
| Sodium35mg1% |
| Potassium310mg9% |
| Protein3g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate9g3% |
| Dietary Fiber3g12% |
| Sugars2g |
| Vitamin A80% |
| Vitamin C40% |
| Calcium4% |
| Iron6% |
* 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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