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Ingredients
- 26 - 30 oz butternut squash, seeds removed, skin on, cut into pieces (2 in.)
- 7 oz yellow onion, quartered
- 2 garlic cloves
- ½ oz extra virgin olive oil
- 5 oz unsalted butter, divided
- ½ tsp salt
-
ground black pepper, to taste
or white pepper, to taste - 28 oz vegetable stock
- 1 - 2 oz maple syrup
- 18 dried sage leaves
- 3 oz pine nuts
- Nutrition
- per 1 portion
- Calories
- 1213 kJ / 290 kcal
- Protein
- 3 g
- Carbohydrates
- 21 g
- Fat
- 24 g
- Saturated fat
- 10 g
- Fiber
- 3 g
- Sodium
- 387 mg
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