This is a healthy recipe flavored with autumn cranberries and pecans. It goes very well with a roasted turkey and makes a colorful side dish. Mary Ann Lee, Clifton Park, New York.
1 Large butternut squash , peeled, seeded and cubed
1 Large onion, finely chopped
1 tablespoon Butter
2 Garlic Cloves, Minced
3 Eggs, Lightly Beaten
2 tablespoon Sugar
2 teaspoon Salt
0.5 teaspoon Pepper
1 cup Chopped fresh or frozen cranberries
0.75 cup Chopped pecans
Topping
2 cup Soft whole wheat bread crumbs
2 tablespoon Butter melted
Nutrition value
243
calories per serving
12 g Fat8 g Protein27 g Carbs4 g FiberOther
Current Totals
12 g Fat
8 g Protein
27 g Carbs
4 g Fiber
MacroNutrients
Carbs
27 g
Protein
8 g
Fiber
4 g
Fats
Fat
12 g
Vitamins & Minerals
Calcium
83 mg
Iron
3 mg
Vitamin A
108 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
2 mg
Vitamin B6
0 mg
Vitamin B9
28 mcg
Vitamin B12
0 mcg
Vitamin C
7 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
43 mg
Manganese
1 mg
Phosphorus
119 mg
Selenium
15 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
