Photo: Cala
Estimated Nutrition (whole recipe, rough)
465
Calories
33g
Protein
23g
Fat
27g
Carbs
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Hazelnut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 Tbs. olive oil
- 5 oz. pancetta, cut into small dice
- 1 yellow onion, chopped
- 1 tsp. sugar
- 1 tsp. minced garlic
- 1 sprig fresh sage leaves
- 3 1/4 cups low-sodium chicken broth
- 1 jar (32 oz.) butternut squash puree
- 1 1/2 Tbs. Marsala wine
- Salt and freshly ground white pepper, to taste
- 1/4 cup heavy cream
- Lightly whipped cream for garnish
- 1/4 cup hazelnuts, toasted and chopped
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes