Photo: Lars Blankers
Estimated Nutrition (whole recipe, rough)
476
Calories
16g
Protein
21g
Fat
60g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Winter Squash | 1 cup cubed (140g) butternut | 76 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 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
- 2 medium (1 cup) Yukon Gold potatoes, unpeeled & cut into 1-inch chunks
- 1/2 cup winter squash, cut into 1-inch chunks
- 1 tablespoon olive oil
- 1/4 teaspoons kosher salt
- black pepper
- 1/4 cup grated Parmesan
- 1/2 teaspoon dried thyme
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