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Ingredients
- 18 oz water
- 16 oz Brussels sprouts, trimmed, halved
- 5 oz butternut squash, peeled and cubed (approx. ½ in.)
- 2 oz unsalted butter, cut into pieces
- 2 oz pecans, chopped
- 1 oz brown sugar
- 1 oz balsamic vinegar
- 1 oz dried cranberries
- ½ oz lemon juice (approx. ½ lemon)
- ½ tsp dried chili flakes, to taste
- ¼ tsp ground black pepper
- 1 pinch fine sea salt
- Nutrition
- per 1 portion
- Calories
- 1344.1 kJ / 321.2 kcal
- Protein
- 5.8 g
- Carbohydrates
- 30.8 g
- Fat
- 22.2 g
- Saturated fat
- 8.3 g
- Fiber
- 6.9 g
- Sodium
- 77.2 mg
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