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Nutrition Facts
Servings per recipe
Calories% Daily Values
- Energy 977 kcal 49 %
- Fat 86 g 132 %
- Saturated 16 g 78 %
- Carbs 44 g 15 %
- Fiber 17 g 69 %
- Protein 24 g 48 %
- Cholesterol 33 mg 11 %
- Sodium 1482 mg 62 %
- Calcium 1075 mg 108 %
- Magnesium 204 mg 49 %
- Potassium 1660 mg 35 %
- Iron 15 mg 83 %
- Zinc 5 mg 48 %
- Phosphorus 765 mg 109 %
- Vitamin A 643 µg 71 %
- Vitamin C 246 mg 273 %
- Thiamin (B1) 1 mg 104 %
- Riboflavin (B2) 1 mg 105 %
- Niacin (B3) 7 mg 47 %
- Vitamin B6 1 mg 63 %
- Folate equivalent (total) 252 µg 63 %
- Vitamin B12 1 µg 26 %
- Vitamin D 0 µg 1 %
- Vitamin E 8 mg 54 %
- Vitamin K 1056 µg 880 %
Roasted Delicata Squash With Crunchy Kale & Feta
Ingredients
- 1 (about 5 to 6 ounces) delicata squash, ends trimmed, seeds removed and sliced into 1/2-inch-thick half moons
- 1 bunch lacinato or curly kale, leaves removed from the stems and torn into 1-inch pieces
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 tablespoon ground cumin
- 1/4 teaspoon to 1/2 teaspoon red pepper flakes, plus more to taste
- 1 teaspoon plus 1/2 teaspoon kosher salt, plus more to taste
- 1/4 cup tahini
- 1/4 cup water
- 4 tablespoons freshly squeezed lemon juice (from 2 lemons)
- 1/4 cup crumbled feta
- 1/2 teaspoon ground sumac, plus more for sprinkling on top
- 1 pinch cracked black pepper
- 1/4 cup packed flat-leaf parsley leaves and tender stems, roughly torn (optional)
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