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Roasted Butternut Squash with Crunchy Pecan Topping
SEASONS AND SUPPERS10Ingredients
2Hours
270Calories
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Ingredients
US|METRIC
8 SERVINGS
- 2 butternut squash (medium, cut in half lengthwise and seeds removed)
- 3 Tbsp. butter (melted)
- 1/2 cup brown sugar
- 1/2 cup all purpose flour
- 1/2 cup chopped pecans
- 2 eggs
- 1/4 cup cream (half-and-half, 10%)
- 2 Tbsp. maple syrup (real, or sub 1 tsp. vanilla)
- 2 Tbsp. melted butter
- 1 tsp. salt (or to taste)
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NutritionView More
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270Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories270Calories from Fat140 |
| % DAILY VALUE |
| Total Fat15g23% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol80mg27% |
| Sodium380mg16% |
| Potassium490mg14% |
| Protein5g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate33g11% |
| Dietary Fiber3g12% |
| Sugars14g |
| Vitamin A250% |
| Vitamin C40% |
| Calcium10% |
| 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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