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Carina Eddy: "Ok, it tasted good. BUT! I had to put it in an ov…" Read More
5Ingredients
95Minutes
130Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 butternut squash
- 2 Tbsp. butter
- 1 tsp. kosher salt
- 1/2 tsp. ground pepper
- 1/4 cup grated Parmesan cheese (freshly, plus more for topping)
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NutritionView More
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130Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories130Calories from Fat70 |
% DAILY VALUE |
Total Fat8g12% |
Saturated Fat4.5g23% |
Trans Fat |
Cholesterol20mg7% |
Sodium740mg31% |
Potassium410mg12% |
Protein4g |
Calories from Fat70 |
% DAILY VALUE |
Total Carbohydrate14g5% |
Dietary Fiber2g8% |
Sugars2g |
Vitamin A250% |
Vitamin C40% |
Calcium15% |
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(2)
Carina Eddy 6 years ago
Ok, it tasted good. BUT! I had to put it in an ovenproof pan as the skin on the actual squash is too thin to bake completely AND carve, scoop or whatever out. PLUS (wish I had video), do not used a mixer to mash the squash. Ya, that was me with squash just about everywhere. And mumbling to my family that they should probably stay out of the kitchen. For their own health. So lessons learned. Bake at 350 for 45 minutes-60 minutes. Scoop out, when soft, add 1 clove fresh garlic, 2 cloves shallots, butter and parmigiana cheese plus a 1/4 c milk, heavy cream and just a dash of salt and pepper to taste.
lohagan2 6 years ago
It made a believer out of my guests that don't like traditional sweet squash dishes.