11 Ingredients
  • 2 (11-ounce) containers peeled diced fresh butternut squash
  • cooking spray
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon lime juice
  • 1 tablespoon canola oil
  • 1 teaspoon rice vinegar
  • Dash of sugar
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup toasted unsweetened coconut flakes
  • 1 red chile, seeded and sliced
Nutrition
162
8% daily value
4 servings
                                       
                                            low-​sodium, vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

14% 9

Saturated

17% 3

Trans

- 0

Monounsaturated

- 4

Polyunsaturated

- 2

Carbs

7% 22

Carbs (net)

- 17

Fiber

17% 4

Sugars

- 5

Sugars, added

- 0

Protein

4% 2

Cholesterol

- 0

Sodium

5% 129

Calcium

8% 80

Magnesium

15% 61

Potassium

13% 626

Iron

8% 1

Zinc

3% 0

Phosphorus

10% 69

Vitamin A

93% 838

Vitamin C

56% 50

Thiamin (B1)

14% 0

Riboflavin (B2)

4% 0

Niacin (B3)

13% 2

Vitamin B6

24% 0

Folate equivalent (total)

12% 46

Folate (food)

- 46

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

20% 3

Vitamin K

8% 9
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