15 Ingredients
  • 1 large butternut squash, peeled and cut into 1" chunks
  • 3 tbsp. olive oil
  • 1/2 c. raw shelled pumpkin seeds, plus more for garnish
  • 1/2 tsp. cumin seeds
  • 1/2 tsp. dried oregano
  • 1/2 onion, cut into wedges
  • 2 tomatillos, husked and halved
  • 2 cloves garlic, halved
  • 1 jalapeno chile, sliced
  • 3/4 c. vegetable stock
  • 1/2 c. coconut milk
  • 1/2 c. parsley, chopped
  • 1/4 c. packed cilantro, chopped, plus more for garnish
  • Lime wedges, for garnish
  • Cooked rice, for serving
Nutrition
243
12% daily value
4 servings
                                       
                                            low-​sodium, vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

26% 17

Saturated

34% 7

Trans

- 0

Monounsaturated

- 8

Polyunsaturated

- 1

Carbs

8% 25

Carbs (net)

- 21

Fiber

18% 5

Sugars

- 5

Sugars, added

- 0

Protein

6% 3

Cholesterol

- 0

Sodium

1% 23

Calcium

11% 114

Magnesium

20% 84

Potassium

17% 811

Iron

17% 3

Zinc

6% 1

Phosphorus

15% 105

Vitamin A

107% 967

Vitamin C

61% 55

Thiamin (B1)

17% 0

Riboflavin (B2)

5% 0

Niacin (B3)

17% 3

Vitamin B6

27% 0

Folate equivalent (total)

17% 68

Folate (food)

- 68

Folic acid

- 0

Vitamin B12

0% 0

Vitamin D

0% 0

Vitamin E

28% 4

Vitamin K

112% 135

Sugar alcohols

- 0

Water

- 254
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