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Ingredients
US|METRIC
4 SERVINGS
- 1 butternut squash (medium-ish, 2 pounds cubed, after prep Note: I use my swivel peeler to "shave" the squash, then I cut it in half and cube away.)
- 7 oz. fresh tomatoes
- 1/4 canned tomatoes
- olive oil (Quality)
- salt (Kosher or flake-style)
- 1 onion (finely chopped)
- 4 cups vegetable stock (Homemade Roasted)
- 1 garlic clove (pressed or minced, 1/2 teaspoon)
- 1 tsp. fresh thyme (minced)
- 1/2 tsp. fresh sage (minced)
- 2 inches Parmesan rind (Note: Omit this for vegan dishes.)
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NutritionView More
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130Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories130Calories from Fat45 |
% DAILY VALUE |
Total Fat5g8% |
Saturated Fat0.5g3% |
Trans Fat |
Cholesterol |
Sodium1140mg48% |
Potassium560mg16% |
Protein2g |
Calories from Fat45 |
% DAILY VALUE |
Total Carbohydrate21g7% |
Dietary Fiber3g12% |
Sugars7g |
Vitamin A260% |
Vitamin C60% |
Calcium8% |
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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