![]() Curry Lentil Soup with Butternut Squash and Greens.If you make this recipe, please let me know! Leave a ⭐️ ⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.Ĭalories: 198 kcal | Carbohydrates: 36 g | Protein: 3 g | Fat: 7 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 5 g | Sodium: 301 mg | Potassium: 1182 mg | Fiber: 5 g | Vitamin A: 1249 IU | Vitamin C: 37 mg | Calcium: 113 mg | Iron: 2 mg More Fall Squash Recipes to Try For a filling, yet vegetarian main, stuff with a mixture of rice, spinach or kale, dried cranberries, and Parmesan, and bake (cut-side up) for an additional 15-20 minutes. ![]() Drizzle with browned butter and freshly grated Parmesan. ![]() I prefer leaving the skin on because I like the color and texture it adds, but you can easily remove it after cooking (I find it’s easier to do this after roasting rather than peeling the whole squash beforehand). In this dish, the squash slices are on the thinner side, so you won’t get a huge chunk of skin. It depends on the recipe, but roasting acorn squash makes its skin tender and edible.
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