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Sharon Clark: "I made this using dried rosemary. and that worked…" Read More
9Ingredients
7Hours
110Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 acorn squash (or more)
- 1/2 cup liquid
- 1/2 cup liquid
- 2 Tbsp. extra-virgin olive oil
- 1 Tbsp. balsamic vinegar
- 1 tsp. kosher salt
- 1 teaspoon fresh ground pepper (fresh)
- 3 Tbsp. rosemary leaves (fresh, chopped)
- 3 garlic cloves
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NutritionView More
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110Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories110Calories from Fat60 |
| % DAILY VALUE |
| Total Fat7g11% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol |
| Sodium610mg25% |
| Potassium400mg11% |
| Protein1g |
| Calories from Fat60 |
| % DAILY VALUE |
| Total Carbohydrate13g4% |
| Dietary Fiber3g12% |
| Sugars<1g |
| Vitamin A10% |
| Vitamin C20% |
| Calcium6% |
| Iron8% |
* 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)
Sharon Clark 8 years ago
I made this using dried rosemary. and that worked well. Watch that you don't use more than the recommended amount of balsamic vinegar. Leftovers reheated well.