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Ingredients
- 2 medium potatoes (12oz, 360gr), thinly sliced
- 12oz (360gr) butternut squash, the ‘neck’ end
- 1 large red onion, thinly sliced
- 2 cloves garlic, minced
- 8 – 12 fresh sage leaves
- 1 tbs olive oil
- 3oz (90gr) Gruyère, thinly sliced
- 1/4 cup (2oz, 60ml) chicken stock
- pinch of nutmeg
View Full Recipe at Thyme for Cooking, the Blog
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 483g | |
| Calories 432 | |
| Calories from Fat 133 | 31% |
| Total Fat 15.06g | 19% |
| Saturated Fat 2.99g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 31mg | 1% |
| Potassium 1583mg | 45% |
| Total Carbs 69.23g | 18% |
| Dietary Fiber 8.7g | 29% |
| Sugars 9.22g | 6% |
| Protein 7.98g | 13% |
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