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14Ingredients
30Minutes
390Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 butternut squash (peeled, seeded and cubed into 1-inch cubes, yield ~3 cups uncooked butternut squash)
- 1 lb. Brussels sprouts (trimmed)
- 1/4 cup olive oil
- 3/4 tsp. salt (or to taste)
- 1/2 tsp. black pepper (or to taste)
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans
- 1 Tbsp. fresh orange juice
- 1 Tbsp. dijon
- 1 Tbsp. champagne vinegar
- 1 Tbsp. olive oil
- 1 Tbsp. honey
- 1 tsp. salt
- black pepper (unchecked▢, to taste)
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NutritionView More
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390Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories390Calories from Fat240 |
% DAILY VALUE |
Total Fat27g42% |
Saturated Fat3g15% |
Trans Fat |
Cholesterol |
Sodium1110mg46% |
Potassium950mg27% |
Protein6g |
Calories from Fat240 |
% DAILY VALUE |
Total Carbohydrate36g12% |
Dietary Fiber9g36% |
Sugars13g |
Vitamin A260% |
Vitamin C210% |
Calcium15% |
Iron20% |
* 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)
Chris H. 2 years ago
This was good. Burnt the cranberries but otherwise enjoyable and a new way to eat the squash and brussel sprouts