Pomegranate And Balsamic-Stuffed Butternut Squash With Loire Valley Wine Recipe
Recipe By Honest Cooking
4.5
23 Rating -
Rate
Non Vegdiet
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Pomegranate And Balsamic-Stuffed Butternut Squash With Loire Valley Wine Recipe
- 1/4 Medium Butternut Squash
- 1/4 pound Ground bison sub: ground beef
- 1/4 Large Apple
- 1/4 tablespoon Ghee divided
- 1 tablespoon Balsamic vinegar
- 1/2 tablespoon Each fresh chopped rosemary and sage
- 1/4 teaspoon Minced Garlic
- 1/4 teaspoon Sea salt
- 0.13 teaspoon Cinnamon
- 0.13 teaspoon Ground ginger
- 0.13 teaspoon Fresh Ground Black Pepper
- As required Chopped walnuts
- As required Feta Cheese
- As required Rosemary and sage
- As required Optional: pomegranate seeds
Nutrition
value
value
270
calories per serving
10 g Fat29 g Protein14 g Carbs4 g FiberOther
Current Totals
- Fat10g
- Protein29g
- Carbs14g
- Fiber4g
MacroNutrients
- Carbs14g
- Protein29g
- Fiber4g
Fats
- Fat10g
Vitamins & Minerals
- Calcium113mg
- Iron6mg
- Vitamin A14mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B36mg
- Vitamin B6< 1mg
- Vitamin B943mcg
- Vitamin B122mcg
- Vitamin C8mg
- Vitamin E< 1mg
- Copper< 1mcg
- Magnesium45mg
- Manganese< 1mg
- Phosphorus255mg
- Selenium36mcg
- Zinc6mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Honest Cooking