Roasted Kabocha Squash Bowl with Autumn Vegetables recipes

Roasted Kabocha Squash Bowl with Autumn Vegetables recipes
14 Ingredients
  • 1 kabocha squash (4 1/2 to 5 lb.)
  • 3 tablespoons olive oil
  • pepper
  • salt
  • 2 onions (6 oz. each)
  • 1 pound green beans
  • 1/2 red bell pepper (4 oz. total)
  • 7 tablespoons butter
  • 3 cloves garlic, peeled and minced
  • 2 tablespoons mirin (sweet sake or sweet cooking rice wine) or cream sherry
  • 2 tablespoons soy sauce
  • 1 tablespoon Worcestershire
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon cayenne
Nutrition
212
11% daily value
10 servings
                                       
                                            low-​sugar, vegetarian
     

Fat

19% 12

Saturated

29% 6

Trans

- 0

Monounsaturated

- 5

Polyunsaturated

- 1

Carbs

8% 25

Carbs (net)

- 21

Fiber

19% 5

Sugars

- 3

Sugars, added

- 0

Protein

6% 3

Cholesterol

7% 21

Sodium

31% 755

Calcium

9% 91

Magnesium

17% 73

Potassium

16% 772

Iron

11% 2

Zinc

4% 0

Phosphorus

14% 99

Vitamin A

14% 124

Vitamin C

38% 34

Thiamin (B1)

24% 0

Riboflavin (B2)

7% 0

Niacin (B3)

11% 2

Vitamin B6

30% 0

Folate equivalent (total)

13% 52

Folate (food)

- 52

Folic acid

- 0

Vitamin B12

1% 0

Vitamin D

1% 0

Vitamin E

8% 1

Vitamin K

10% 12
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