Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
263
Calories
3g
Protein
14g
Fat
35g
Carbs
Counts 9 of 13 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lime | juice of 1 lime (44ml) | 11 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Seed | not in our table | 0 |
| Sauce | not in our table | 0 |
| Safflower | 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 butternut squash, cut in half lengthwise, seeds scooped out
- 2 small yellow onions, trimmed and cut into eighths
- Olive oil
- 1/2 chipotle pepper from a can of chipotles in adobo, chopped (1 tablespoon), plus 1 teaspoon of the adobo sauce from the can
- 1 clove garlic, minced or run through a microplane
- 1 tablespoon olive oil
- 1 1/2 teaspoons lime juice
- 1/2 teaspoon salt
- 3 tablespoons safflower or other neutral oil
- 1 onion, sliced
- 3 garlic cloves, left whole
- 1 jalapeño, halved and seeds scooped out (you can leave in the seeds if you like a lot of spice)
- 1 28-ounce can whole tomatoes
- 1 teaspoon sugar
- Salt to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By biggirlssmallkitchen ·
Recipe sourced from
openrecipes