Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
791
Calories
46g
Protein
56g
Fat
17g
Carbs
Counts 9 of 10 ingredients — the other 1 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 |
|---|---|---|
| Ricotta | 1/2 cup (124g) part-skim | 174 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Goat Cheese | 1 oz (28g) | 103 |
| Cottage Cheese | 1/2 cup (113g) 2% | 98 |
| Almond | 1 almond (1.2g) | 7 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | 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
- 3 pounds acorn squash (1 large or 2 small ones)
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon salt
- 2 teaspoons extra-virgin olive oil
- 1/8 teaspoon salt, or more to taste
- 1/4 cup slivered almonds, toasted in the oven or on a dry skillet
- 1 tablespoon or so Reduced Balsamic Vinegar (recipe follows), thickened for drizzling
- 2 tablespoons or more crumbled cheese (optional), such as aged goat cheese, drained fresh ricotta, cottage cheese, or ricotta salata
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes