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Ingredients
US|METRIC
4 SERVINGS
- 1/4 butternut squash (cuproasted, see instructions below for how to roast it - NOTE: If you do not have to follow a Low FODMAP diet, you may use 1 cup of roasted butternut squash for this recipe and leave the kabocha squash out entirely if you'd like)
- 3/4 kabocha squash (cuproasted, Kabocha squash a/k/a Japanese pumpkin - see instructions below for how to roast it)
- 1 Tbsp. garlic (infused olive oil)
- 1/4 tsp. salt
- 1/2 Tbsp. fresh rosemary (very finely chopped - so it looks almost as if it's ground)
- 1/2 Tbsp. fresh thyme leaves (very finely chopped - so it looks almost as if it's ground)
- 1/2 Tbsp. sage leaves (fresh, very finely chopped - so it looks almost as if it's ground)
- 2 broth (cupsvegetable, I use my homemade broth - recipe here - and I used 1+1/2 cups for mine which made a fairly thick sauce)
- 1/2 cottage cheese (cupblended, instructions for how to blend cottage cheese found here)
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NutritionView More
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60Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories60Calories from Fat9 |
| % DAILY VALUE |
| Total Fat1g2% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium230mg10% |
| Potassium350mg10% |
| Protein3g |
| Calories from Fat9 |
| % DAILY VALUE |
| Total Carbohydrate10g3% |
| Dietary Fiber2g8% |
| Sugars2g |
| Vitamin A80% |
| Vitamin C25% |
| Calcium6% |
| Iron6% |
* 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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