Simply Quinoa · by Alyssa★ 5.0 (2)
Butternut Squash Cornbread
NUTRITION · PER SERVING35M COOK
CAL 8%·PRO 7%
CARBS 21G54% OF CAL
4G FIBER0G ADDED0G INTRINSIC14G OTHER2G TOTAL SUGAR
FAT 7G41% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A gluten-free, vegan cornbread made with butternut squash and quinoa, seasoned with sage for fall flavor. Moist and wholesome without dairy or eggs.
sideamericanbaked good🍪 sheet pan🥧 baking dish🔥 oven🌀 blenderdairy freevegetarian
View the full recipe on Simply Quinoa →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 cup cubed butternut squash
- 1 tablespoon olive oil
- salt & pepper to taste
- 1 flax egg (1 tablespoon flaxseed meal + 3 tablespoons water)
- 1 cup almond milk
- cooked butternut squash
- 1 tablespoon maple syrup
- 2 tablespoons olive oil
- 1 1/4 cups coarse cornmeal
- 1/2 cup quinoa flour
- 1/2 cup almond flour
- 1 tablespoon baking powder
- 1/2 teaspoon sea salt
- 1 tablespoon chopped fresh sage ((plus leaves to garnish))
At a glance
PER SERVING · TIME 35M
CAL 8%·PRO 7%
CARBS 21G54% OF CAL
4G FIBER0G ADDED0G INTRINSIC14G OTHER2G TOTAL SUGAR
FAT 7G41% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 84mg
- Total sugar
- 2g
- Added sugar
- ≥1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 184mg
- Calcium
- 71mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 84MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.