Naturally Ella · by Erin Alderson
Pesto Butternut Squash with Oats
NUTRITION · PER SERVING60M COOK
CAL 14%·PRO 14%
CARBS 37G54% OF CAL
7G FIBER6G SUGAR24G OTHER
FAT 12G39% OF CAL
3G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A whole-grain salad of roasted butternut squash, oat groats, and fennel tossed with pesto and parmesan. Nutty and herbal, it works as a side or picnic dish.
sidesaladgluten freevegetarian
View the full recipe on Naturally Ella →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- ½ cup uncooked oat groats
- 1 ½ pounds butternut squash
- ½ medium fennel head
- 1 tablespoon olive oil
- ¼ teaspoon salt
- 3 to 4 tablespoons homemade or store-bought pesto
- Vegetarian parmesan (for serving)
At a glance
PER SERVING · TIME 60M
CAL 14%·PRO 14%
CARBS 37G54% OF CAL
7G FIBER6G SUGAR24G OTHER
FAT 12G39% OF CAL
3G SAT9G 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
- 50m
- Sodium
- 308mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 734mg
- Calcium
- 101mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 308MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.