Butternut Squash Stew with Roasted Vegetables Recipe

Looking for an easy Butternut Squash Stew with Roasted Vegetables recipe? Learn how to make Butternut Squash Stew with Roasted Vegetables using healthy ingredients.


Submitted by blackburnhollow

Makes 6 servings



Roast vegtables in oven - 350, 1 hour or more Pour organic butternut squash soup over.

Recipe Ingredients for Butternut Squash Stew with Roasted Vegetables

4 cups butternut squash
3 cups of cauliflower
2 cups zuchini
1 cup mushrooms
1 red pepper
1 yellow pepper
1 medium onion
1 1/2 cups of leeks
6 cloves of garlic
1 teaspoon olive oil

Recipe Directions for Butternut Squash Stew with Roasted Vegetables

  1. Roast vegtables in oven - 350, 1 hour or more

  2. Pour organic butternut squash soup over.

Categories

Main Dish

Nutrition Facts
Serving Size 287.8g
Amount Per Serving
Calories
110
Calories from Fat
11
% Daily Value*
Total Fat
1.2g
2%
Saturated Fat
0.2g
1%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
30mg
1%
Potassium
802mg
23%
Total Carbohydrates
24.2g
8%
Dietary Fiber
5.1g
20%
Sugars
6.6g
Protein
4.0g
Vitamin A 221% Vitamin C 228%
Calcium 9% Iron 11%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • Low in saturated fat
  • No cholesterol
  • Low in sodium
  • High in dietary fiber
  • High in manganese
  • High in magnesium
  • High in niacin
  • Very high in potassium
  • High in thiamin
  • Very high in vitamin A
  • Very high in vitamin B6
  • Very high in vitamin C
  •   Bad points
  • High in sugar
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