9 Ingredients
  • 2 medium butternut squash, cut into 1-inch slices, skin on, seeds discarded
  • Salt and pepper, to taste
  • 4 tablespoons plus 4 tablespoons extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 1/2 medium red onion, sliced paper-thin
  • 1/2 teaspoon red chili flakes
  • 1 tablespoons dried oregano
  • 1 clove garlic, sliced paper-thin
  • 1/4 cup fresh mint leaves
Nutrition
185
9% daily value
8 servings
                                       
                                            low-​sugar, vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

21% 14

Saturated

10% 2

Trans

- 0

Monounsaturated

- 10

Polyunsaturated

- 2

Carbs

6% 17

Carbs (net)

- 13

Fiber

13% 3

Sugars

- 3

Sugars, added

- 0

Protein

3% 2

Cholesterol

- 0

Sodium

15% 366

Calcium

8% 83

Magnesium

12% 48

Potassium

14% 486

Iron

9% 2

Zinc

2% 0

Phosphorus

7% 48

Vitamin A

75% 674

Vitamin C

46% 27

Thiamin (B1)

9% 0

Riboflavin (B2)

2% 0

Niacin (B3)

8% 2

Vitamin B6

11% 0

Folate equivalent (total)

10% 40

Folate (food)

- 40

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

20% 4

Vitamin K

19% 15
Comments
 
×