10 Ingredients
  • 12 ounces butternut squash, peeled, seeded, and cubed (about 3 cups)
  • 1/2 cup cake flour (not self-rising)
  • 1/2 cup apple juice
  • 2 large egg whites
  • 1 to 2 teaspoons fig or maple syrup, plus more to drizzle
  • Salt and pepper
  • 1 tablespoon grapeseed oil
  • 1/4 cup creme fraiche
  • 2 tablespoons Indian maple sugar
  • Equipment: Vegetable juicer, 12-inch non-stick saute pan
Nutrition
213
11% daily value
4 servings
                                       
                                            vegetarian
     

Fat

10% 7

Saturated

10% 2

Trans

- 0

Monounsaturated

- 1

Polyunsaturated

- 3

Carbs

12% 36

Carbs (net)

- 33

Fiber

10% 3

Sugars

- 11

Sugars, added

- 5

Protein

9% 5

Cholesterol

2% 7

Sodium

19% 453

Calcium

8% 81

Magnesium

11% 46

Potassium

14% 491

Iron

12% 2

Zinc

4% 1

Phosphorus

10% 71

Vitamin A

65% 583

Vitamin C

37% 22

Thiamin (B1)

18% 0

Riboflavin (B2)

14% 0

Niacin (B3)

12% 2

Vitamin B6

9% 0

Folate equivalent (total)

20% 78

Folate (food)

- 38

Folic acid

- 24

Vitamin B12

1% 0

Vitamin D

0% 0

Vitamin E

13% 3

Vitamin K

3% 2
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