Perfectly cooked, creamy, buttery flavor with a hint of garlic, chili powder and nutmeg. It's so good!
8
4 cups Butternut squash ( cubed )
1/2 cup Vegetable stock
2 tablespoons Vegan butter
2 tablespoons Grated parmesan cheese
2 tablespoons Freshly chopped parsley
1 tablespoon Garlic powder
1 tablespoon Chili powder
Dash of nutmeg
Salt and pepper
1/2 cup Vegetable stock
2 tablespoons Vegan butter
2 tablespoons Grated parmesan cheese
2 tablespoons Freshly chopped parsley
1 tablespoon Garlic powder
1 tablespoon Chili powder
Dash of nutmeg
Salt and pepper
- Place diced butternut squash in medium size sauce pan, fill it with water until all of the squash is submerged.
- Cook it stovetop until it comes to a boil, let it boil for 1-2 minutes then ...
See the full directions on my site
Nutritions
Calories
79
Sodium
180mg
7% DV
Fat
3g
6% DV
Protein
2g
5% DV
Carbs
9g
3% DV
Fiber
2g
8% DV
PER SERVING *
% DAILY VALUE*
Fat
Saturated Fat
1g
8%
Polysaturated Fat
0.64g
4%
Monosaturated Fat
1g
9%
Cholesterol
3mg
1%
Sodium
180mg
7%
Potassium
293mg
8%
Protein
2g
5%
% DAILY VALUE*
Total Carbohydrate
Fiber
2g
8%
Sugar
1g
3%
Vitamin A
7777IU
155%
Vitamin B6
0.34mg
17%
Vitamin C
15mg
25%
Calcium
84mg
8%
Iron
0.92mg
5%
* 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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