Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
441
Calories
7g
Protein
16g
Fat
75g
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 |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Apple | 1 medium (182g) | 95 |
| Butternut Squash | 1 cup cubed (140g) butternut | 76 |
| Honey | 1 tbsp (21g) | 64 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Coriander | 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
- For the Roasted Butternut Squash:
- 1 medium butternut squash, peeled, seeded and cut into 3/4 inch cubes
- 1 bunch leeks, trimmed, thoroughly washed and cut into 3/4 inch pieces
- 4 stripes thick-cut bacon, chopped
- Salt and Pepper
- For the Apple Glaze:
- 1/3 cup Musselman's Apple Butter
- 2 Tb. honey
- 1 Tb. red wine vinegar
- 1/2 tsp. salt
- 1/2 tsp. ground coriander
- 1/4 tsp. ground chipotle pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By aspicyperspective ·
Recipe sourced from
openrecipes