Family Food on the Table · by Kathryn Doherty
Winter Squash and Peas
NUTRITION · PER SERVING70M COOK
CAL 10%·PRO 19%
CARBS 33G64% OF CAL
7G FIBER17G OTHER9G TOTAL SUGAR
FAT 6G26% OF CAL
4G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy mash of roasted butternut squash blended with Greek yogurt and topped with buttery peas. Rich and savory, a comforting vegetable side for fall and winter meals.
sideamerican🥧 baking dish🔥 ovengluten freevegetarian
View the full recipe on Family Food on the Table →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 lb. butternut squash (peeled, seeds and membranes removed and cut into 1/2-inch cubes)
- 3 tablespoons butter (divided)
- 1 cup plain Greek yogurt (see notes)
- 1/2 cup onion (finely diced)
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 (10 oz.) package frozen green peas
- 1/4 teaspoon kosher salt
- dash of black pepper
- dash of nutmeg
At a glance
PER SERVING · TIME 70M
CAL 10%·PRO 19%
CARBS 33G64% OF CAL
7G FIBER17G OTHER9G TOTAL SUGAR
FAT 6G26% OF CAL
4G SAT3G 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
- 25m
- Cook
- 45m
- Sodium
- 478mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 899mg
- Calcium
- 105mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 478MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.