10 Ingredients
  • 2 cups buttermilk
  • 4 large eggs, separated
  • 2 cups thawed, frozen unseasoned, pureed butternut squash
  • 1/3 cup freshly grated Parmesan cheese
  • 1 cup stone-ground white cornmeal
  • 1 teaspoon baking powder
  • 1 teaspoon chopped fresh rosemary
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup butter, melted
Nutrition
218
11% daily value
8 servings
                                       
                                            balanced, vegetarian, gluten-​free
     

Fat

16% 10

Saturated

28% 6

Trans

- 0

Monounsaturated

- 3

Polyunsaturated

- 1

Carbs

8% 23

Carbs (net)

- 22

Fiber

6% 1

Sugars

- 4

Sugars, added

- 0

Protein

17% 9

Cholesterol

38% 114

Sodium

15% 357

Calcium

20% 203

Magnesium

8% 30

Potassium

8% 285

Iron

9% 2

Zinc

6% 1

Phosphorus

32% 226

Vitamin A

33% 295

Vitamin C

13% 8

Thiamin (B1)

12% 0

Riboflavin (B2)

18% 0

Niacin (B3)

7% 1

Vitamin B6

8% 0

Folate equivalent (total)

23% 91

Folate (food)

- 31

Folic acid

- 35

Vitamin B12

7% 0

Vitamin D

0% 1

Vitamin E

5% 1

Vitamin K

1% 1
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