8 Ingredients
  • 1 1 1/2-pound butternut squash, peeled, halved lengthwise, seeded, halved crosswise, then cut lengthwise into 3/4-inch-wide wedges
  • 1 fennel bulb, trimmed, cut lengthwise into 1-inch-wide wedges
  • 1 large onion, root end left intact, then cut lengthwise into 1/2-inch-wide wedges
  • 3 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon chili powder
  • 1/2 teaspoon turmeric
Nutrition
193
10% daily value
4 servings
                                       
                                            high-​fiber, low-​sodium, vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

16% 11

Saturated

8% 2

Trans

- 0

Monounsaturated

- 8

Polyunsaturated

- 1

Carbs

9% 26

Carbs (net)

- 20

Fiber

24% 6

Sugars

- 7

Sugars, added

- 0

Protein

6% 3

Cholesterol

0% 0

Sodium

2% 58

Calcium

12% 120

Magnesium

16% 66

Potassium

18% 833

Iron

13% 2

Zinc

4% 0

Phosphorus

13% 93

Vitamin A

89% 799

Vitamin C

44% 40

Thiamin (B1)

14% 0

Riboflavin (B2)

5% 0

Niacin (B3)

14% 2

Vitamin B6

24% 0

Folate equivalent (total)

15% 62

Folate (food)

- 62

Folic acid

- 0

Vitamin B12

0% 0

Vitamin D

0% 0

Vitamin E

28% 4

Vitamin K

38% 46

Sugar alcohols

- 0

Water

- 210
Comments
 
×