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Roasted Butternut Squash with Lentils and Walnuts
DANIELLE OMAR11Ingredients
40Minutes
590Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 butternut squash (peeled and diced)
- 2 cups lentils (cooked)
- olive oil
- 1 Tbsp. pure maple syrup
- sea salt (Celtic)
- black pepper
- 3/4 cup apple cider
- 2 Tbsp. apple cider vinegar
- 2 Tbsp. shallots (minced)
- 2 tsp. Dijon mustard
- 1/2 cup walnuts (halves, toasted)
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NutritionView More
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590Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories590Calories from Fat150 |
| % DAILY VALUE |
| Total Fat17g26% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol |
| Sodium210mg9% |
| Potassium1460mg42% |
| Protein29g |
| Calories from Fat150 |
| % DAILY VALUE |
| Total Carbohydrate85g28% |
| Dietary Fiber34g136% |
| Sugars13g |
| Vitamin A240% |
| Vitamin C50% |
| Calcium15% |
| Iron60% |
* 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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