Ingredients For Roasted Butternut Squash With Walnuts & Parsley Pesto Recipe
1 Medium/large butternut squash
3 tablespoon Olive oil, divided
0.5 teaspoon Sea salt
0.25 teaspoon Ground black pepper
0.25 cup Walnuts, roughly chopped
1 cup Loosely packed fresh parsley, stalks + stems
0.5 cup Walnuts
1 tablespoon Nutritional yeast
0.33000000000000007 cup Olive oil
0.5 teaspoon Sea salt
1 tablespoon Lemon juice
2 Large cloves garlic, minced
Nutrition value
199
calories per serving
20 g Fat3 g Protein3 g Carbs1 g FiberOther
Current Totals
20 g Fat
3 g Protein
3 g Carbs
1 g Fiber
MacroNutrients
Carbs
3 g
Protein
3 g
Fiber
1 g
Fats
Fat
20 g
Vitamins & Minerals
Calcium
59 mg
Iron
1 mg
Vitamin A
408 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
0 mg
Vitamin B6
0 mg
Vitamin B9
36 mcg
Vitamin B12
0 mcg
Vitamin C
21 mg
Vitamin E
2 mg
Copper
0 mcg
Magnesium
30 mg
Manganese
1 mg
Phosphorus
57 mg
Selenium
2 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