Servings:16 | Calories:173 | Total Fat:5g | Chol:0mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 5g
8 %
Sat Fat 1g
5 %
Total Carb 33g
11 %
Fiber 9g
36 %
Sugars 12g
---
Cholesterol 0mg
0 %
Sodium 137mg
6 %
Protein 4g
9 %
Calories:
39% Bell peppers
33% Butternut squash
22% EVOO
4% Others combined
Change
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
Ingredients
4 pounds bell peppers (10 to 12 medium, in mixed colors), cut into 1 inch strips 2 large onions, halved and sliced 1/2 inch thick 3 cloves garlic, minced Salt and pepper 5 tablespoons EVOO 1 large butternut squash (4 to 4 1/2 lbs.)--peeled, seeded and cut into 3/4 inch cubes (8 cups if you are buying precut squash)
Directions : View recipe directions on rachaelraymag.com
