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Polenta Crostini with Butternut Squash, Ricotta + Sage
EDIBLE PERSPECTIVE11Ingredients
65Minutes
70Calories
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Ingredients
US|METRIC
28 SERVINGS
- 1 cup polenta (uncooked, + cooking water)
- 2 Tbsp. butter oil
- 1/2 tsp. garlic powder (granules)
- 1/2 cup grated Parmesan cheese
- 3 cups butternut squash (cubed)
- 30 sage leaves
- 1 cup ricotta cheese (full fat)
- 1 1/2 tsp. pure maple syrup
- 3 Tbsp. avocado oil (refined, or ghee, or other high-heat safe oil)
- pepper
- salt
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NutritionView More
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70Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories70Calories from Fat45 |
| % DAILY VALUE |
| Total Fat5g8% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol10mg3% |
| Sodium75mg3% |
| Potassium140mg4% |
| Protein3g |
| Calories from Fat45 |
| % DAILY VALUE |
| Total Carbohydrate7g2% |
| Dietary Fiber3g12% |
| Sugars<1g |
| Vitamin A40% |
| Vitamin C10% |
| Calcium15% |
| Iron10% |
* 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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