• prep: 15 min
  • cook: 25 min
  • total: 40 min
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  • servings:
  • Ingredients

    • 1½ pounds butternut squash, peeled and cubed (about 4 cups)
    • 1 tablespoon solid cooking fat
    • ½ yellow onion, chopped
    • 1 cup mushrooms, chopped
    • 3 cloves garlic, minced
    • ¼ cup sage, minced
    • ½ teaspoon sea salt
    • 1 teaspoon apple cider vinegar
    • ¾ cup bone broth

    Instructions

    Click Here For Step-By-Step Instructions

    Video

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    Nutrition

    Nutritional Info
    ESHA
    • Servings Per Recipe: 4
    • Amount Per Serving
    • Calories: 148 % Daily Value *
    • Total Fat: 5 g 7.31%
    • Saturated Fat: 2 g 7.76%
    • Trans Fat: 0 g %
    • Cholesterol: 3 mg 0.91%
    • Sodium: 717 mg 29.88%
    • Calcium: 235 mg 23.49%
    • Potassium: 751 mg 21.45%
    • Magnesium: 0 mg 0%
    • Iron: 4 mg 19.64%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 26 g %
    • Dietary Fiber: 7 g 28.06%
    • Sugar: 5 g
    • Protein: 4 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 1 g
    • Vitamin A 307.62%
    • Vitamin C 58.94%
    • Vitamin D 1.83%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat1
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch1
    • Exchange - Vegetables2
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total1 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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