Roasted Butternut Squash With Curry Leaves Recipe
Recipe By Food & Wine
Learn how to make Roasted Butternut Squash With Curry Leaves.
5
15 Rating -
Rate
Non Vegdiet
50minstotal
50m.total
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Roasted Butternut Squash With Curry Leaves Recipe
- 0.19 inch 1 butternut squash, peeled, seeded, and cut into cubes
- 1/4 tablespoon Coconut oil melted
- 0.38 teaspoon Marash chile flakes
- 0.38 teaspoon Fine sea salt
- 1/4 teaspoon Black mustard seeds
- 6 Fresh curry leaves
Nutrition
value
value
15
calories per serving
1 g Fat< 1 g Protein< 1 g Carbs< 1 g FiberOther
Current Totals
- Fat1g
- Protein< 1g
- Carbs< 1g
- Fiber< 1g
MacroNutrients
- Carbs< 1g
- Protein< 1g
- Fiber< 1g
Fats
- Fat1g
Vitamins & Minerals
- Calcium3mg
- Iron< 1mg
- Vitamin A28mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B3< 1mg
- Vitamin B6< 1mg
- Vitamin B92mcg
- Vitamin B120mcg
- Vitamin C< 1mg
- Vitamin E< 1mg
- Copper< 1mcg
- Magnesium2mg
- Manganese< 1mg
- Phosphorus3mg
- Selenium< 1mcg
- Zinc< 1mg
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
Recipe By Food & Wine