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    You are in: Home / Low-cholesterol / Butternut Squash With Baby Spinach Recipe
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    Butternut Squash With Baby Spinach

    Average Rating:

    2 Total Reviews

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    • on November 30, 2009

      I tasted this at my local Wegman's the week before Thanksgiving -- it was one of the featured recipes in their Nov 2009 "Menus" magagzine. Very nice flavor & texture. Not all the spinach was wilted, but it was at least warmed and the nuttiness of the squash contrasted nicely with the tartness of the cranberries (they didn't use craisins, but that substitution shouldn't alter the flavor/texture that much). Ms*Bindy, you're being too hard on yourself ... it really is quite good.

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    • on February 21, 2007

      This was wonderful. I added some red bell pepper as I didn't have a red onion. Roasting the squash really brought out the sweetness. I made this for the veggie at my MIL's Christmas dinner. They usually do casseroles loaded with creams and cheese so they were a bit leary! There were no leftovers. The dish looked so beautiful on the table. I have made this often but just got around to my reviews! Thanks.

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    Nutritional Facts for Butternut Squash With Baby Spinach

    Serving Size: 1 (259 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 182.2
     
    Calories from Fat 49
    27%
    Total Fat 5.5 g
    8%
    Saturated Fat 0.7 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 25.2 mg
    1%
    Total Carbohydrate 34.7 g
    11%
    Dietary Fiber 5.0 g
    20%
    Sugars 13.9 g
    55%
    Protein 2.7 g
    5%

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