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Ingredients
US|METRIC
4 SERVINGS
- 2 cups butternut squash (peeled, cut into 1-inch chunks, about ½ of a medium squash)
- 1 cup carrot (peeled, cut into 1-inch chunks, about 2 medium carrots)
- 1 cup parsnip (peeled, cut into 1-inch chunks, about 1 medium parsnip)
- 1 cup beets (peeled, cut into 1-inch chunks, 1 to 2 beets)
- 1 Tbsp. extra-virgin olive oil
- 1/8 tsp. salt
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NutritionView More
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120Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories120Calories from Fat25 |
| % DAILY VALUE |
| Total Fat3.5g5% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium125mg5% |
| Potassium600mg17% |
| Protein2g |
| Calories from Fat25 |
| % DAILY VALUE |
| Total Carbohydrate22g7% |
| Dietary Fiber6g24% |
| Sugars7g |
| Vitamin A240% |
| Vitamin C40% |
| Calcium8% |
| 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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