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Jennifer Daniels: "This was super yummy! I subbed sweet potato for t…" Read More
12Ingredients
55Minutes
160Calories
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Ingredients
US|METRIC
8 SERVINGS
- 3 cups butternut squash (cubes, cut butternut squash in half lengthwise, scoop out seeds, use vegetable peeler to remove skin, cut flesh into small dice)
- 3 Tbsp. olive oil (divided)
- salt
- pepper
- 12 oz. brussels sprouts (cut into quarters, or halves if smaller)
- 2 1/2 cups edamame (14 ounce bag shelled, defrosted)
- 1 cup leeks (chopped, cleaned off all dirt)
- 2 cloves garlic (minced)
- pomegranate molasses
- 1 cup pomegranate juice
- 1 Tbsp. sugar
- 1 wedge fresh lemon
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NutritionView More
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160Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories160Calories from Fat60 |
| % DAILY VALUE |
| Total Fat7g11% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol |
| Sodium120mg5% |
| Potassium640mg18% |
| Protein6g |
| Calories from Fat60 |
| % DAILY VALUE |
| Total Carbohydrate22g7% |
| Dietary Fiber5g20% |
| Sugars9g |
| Vitamin A120% |
| Vitamin C90% |
| Calcium8% |
| Iron15% |
* 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)
Jennifer Daniels 6 years ago
This was super yummy! I subbed sweet potato for the butternut squash and already had my own pomegranate molasses I'd made, so did a very light glaze - no idea how much was actually in the recipe.