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Picture of Baked Acorn Squash with Chestnut, Leek & Apple Stuffing recipes
american lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1275 kcal 64 %
  • Fat 35 g 54 %
  • Saturated 17 g 85 %
  • Carbs 221 g 74 %
  • Fiber 23 g 91 %
  • Protein 28 g 55 %
  • Cholesterol 61 mg 20 %
  • Sodium 1425 mg 59 %
  • Calcium 558 mg 56 %
  • Magnesium 271 mg 64 %
  • Potassium 2769 mg 59 %
  • Iron 16 mg 91 %
  • Zinc 4 mg 36 %
  • Phosphorus 467 mg 67 %
  • Vitamin A 581 µg 65 %
  • Vitamin C 174 mg 193 %
  • Thiamin (B1) 2 mg 164 %
  • Riboflavin (B2) 1 mg 73 %
  • Niacin (B3) 15 mg 93 %
  • Vitamin B6 1 mg 94 %
  • Folate equivalent (total) 599 µg 150 %
  • Vitamin B12 0 µg 2 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 2 mg 15 %
  • Vitamin K 1007 µg 839 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Baked Acorn Squash with Chestnut, Leek & Apple Stuffing recipes

Ingredients

  • 2 Cloves Garlic
  • 1 Acorn Squash
  • 1 Fuji Apple
  • 1 Bunch Parsley
  • 1 Bunch Thyme
  • 1 Stalk Celery
  • 1 8-Ounce Rye Boule Half
  • 2 Tablespoons Butter
  • ⅓ Cup Roasted, Peeled Chestnuts
  • 1 Cup Vegetable Broth

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