Broma Bakery · by Sarah Fennel
Roasted Butternut Squash with Gorgonzola, Pecans, and Pomegranate
NUTRITION · PER SERVING—
CAL 24%·PRO 25%
CARBS 49G41% OF CAL
11G FIBER26G OTHER12G TOTAL SUGAR
FAT 29G56% OF CAL
9G SAT21G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted butternut squash topped with tangy blue cheese, crunchy pecans, and pomegranate seeds. A sophisticated side dish with sweet and savory balance.
side🍪 sheet pan🔥 ovengluten freevegetarian
View the full recipe on Broma Bakery →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
- 3 1/2 pounds butternut squash, cut into 1.5cm cubes
- 3 tablespoons olive oil
- 3 tablespoons fresh thyme, roughly chopped
- 1 teaspoon salt
- 1/2 cup pomegranate
- 4 oz gorgonzola crumbles
- 1/2 cup roasted pecans, roughly chopped
At a glance
PER SERVING
CAL 24%·PRO 25%
CARBS 49G41% OF CAL
11G FIBER26G OTHER12G TOTAL SUGAR
FAT 29G56% OF CAL
9G SAT21G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 989mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1425mg
- Calcium
- 248mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 989MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.