14 Ingredients
  • 5 tablespoons olive oil, divided
  • 1 medium butternut squash (about 2 pounds), peeled and cut into 1/4-inch pieces
  • 1 tablespoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • Cooking spray
  • 7 tablespoons butter, divided
  • 3 cups chopped onion
  • 5 1/4 cups all-purpose flour, divided
  • 1 cup milk
  • 1/8 teaspoon ground nutmeg
  • 1 2/3 cups shortening
  • 2 teaspoons salt
  • 2/3 to 3/4 cup ice water
Nutrition
351
18% daily value
22 servings
                                       
                                            low-​sugar, vegetarian
     

Fat

38% 24

Saturated

35% 7

Trans

- 2

Monounsaturated

- 11

Polyunsaturated

- 5

Carbs

10% 30

Carbs (net)

- 28

Fiber

8% 2

Sugars

- 2

Sugars, added

- 0

Protein

8% 4

Cholesterol

4% 11

Sodium

11% 275

Calcium

4% 43

Magnesium

5% 22

Potassium

4% 203

Iron

10% 2

Zinc

3% 0

Phosphorus

9% 61

Vitamin A

25% 221

Vitamin C

10% 9

Thiamin (B1)

24% 0

Riboflavin (B2)

14% 0

Niacin (B3)

14% 2

Vitamin B6

8% 0

Folate equivalent (total)

25% 101

Folate (food)

- 23

Folic acid

- 46

Vitamin B12

2% 0

Vitamin D

56% 8

Vitamin E

14% 2

Vitamin K

11% 13

Sugar alcohols

- 0

Water

- 71
Comments
 
×