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Ingredients
US|METRIC
8 SERVINGS
- 1 1/2 lb. butternut squash
- 2 Tbsp. olive oil (divided, plus more for greasing dish and brushing on top)
- kosher salt
- ground black pepper (Freshly)
- 3 Tbsp. ground flax seeds
- 1/2 cup water
- 1 yellow onion (chopped)
- 2 cloves garlic (minced)
- 1 tsp. fresh marjoram (finely chopped)
- 1 tsp. fresh rosemary (finely chopped)
- 1 tsp. chopped fresh sage (finely)
- 1 tsp. chopped fresh thyme (finely)
- 1/2 tsp. paprika
- 1/8 tsp. ground nutmeg
- 2 cups cooked quinoa (cook in vegetable broth for best flavor)
- 1/4 cup toasted pumpkin seeds
- 3 Tbsp. dried currants (or chopped dried cranberries)
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NutritionView More
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180Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories180Calories from Fat70 |
% DAILY VALUE |
Total Fat8g12% |
Saturated Fat1g5% |
Trans Fat |
Cholesterol |
Sodium110mg5% |
Potassium480mg14% |
Protein5g |
Calories from Fat70 |
% DAILY VALUE |
Total Carbohydrate24g8% |
Dietary Fiber5g20% |
Sugars3g |
Vitamin A180% |
Vitamin C35% |
Calcium8% |
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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Reviews(1)
Robert Silverman 2 years ago
A bit salty and it fell apart but otherwise good flavor. I’d substitute sunflower seeds for the pumpkin seeds.