Lunch
Butternut Squash and Cannellini Bean Purée
| Total time:
| Prep:
| Cook:
| Servings:
|
| 35 min |
5 min |
30 min |
1 |
Dietary Restrictions
VegetarianDairy-freeGluten-freeEgg-freePeanut-freeTree-nut-freeSoy-FreeFish-freeShellfish-freePork-FreeRed meat-freeSesame-Free
Ingredients
-
1/4
butternut squash
-
1/4
Cup
cannellini beans canned
-
1
Tablespoon
avocado oil
-
2
Tablespoon
water
Directions
-
Preheat the oven to 400 degrees F. / 204 degrees C.
-
Peel butternut squash, cut it in half, remove the seeds and chop it.
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Nutrition Facts per Serving
| Nutrient |
Amount |
| Calories
| 255 kcal |
| Fat
| 14 g |
| Carbohydrates
| 28 g |
| Protein
| 6 g |
| Fiber
| 6 g |
| Sugar
| 3 g |
| Sodium
| 9 mg |
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