Butternut Squash with Pumpkin Seeds and Warm Spices

From Jessica's Kitchen
13Ingredients
140Calories
65Minutes

Ingredients

  • 2 tablespoons olive oil (not extra virgin)
  • 1 red onion (halved and thinly sliced)
  • 2 butternut squash (medium, peeled, seeded, and cut into 1 1/2 inch chunks, about 3 1/2 pounds)
  • 1 cinnamon stick (large)
  • 1/4 cup pumpkin seeds (raw, shelled)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground turmeric
  • 1 teaspoon cardamon (whole, lightly crushed)
  • 2 tablespoons coconut sugar (or cane sugar)
  • 3/4 cup vegetable stock (I use Imagine Organic brand)
  • 2 teaspoons kosher salt
  • 8 sage leaves (fresh)
Read Directions

NutritionView more

140Calories
Sodium29%DV690mg
Fat9%DV6g
Protein6%DV3g
Carbs7%DV21g
Fiber20%DV5g

PER SERVING *

Calories140Calories from Fat50
% DAILY VALUE*
Total Fat6g9%
Saturated Fat1g5%
Trans Fat
Cholesterol
Sodium690mg29%
Potassium510mg15%
Protein3g6%
Calories from Fat50
% DAILY VALUE*
Total Carbohydrate21g7%
Dietary Fiber5g20%
Sugars5g10%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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