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Ingredients
- 1 large butternut squash (about 3 pounds), peeled and seeded and cut in 1-inch chunks
- 2 tablespoons olive oil
- 2 teaspoons finely chopped fresh rosemary
- Kosher salt and freshly ground black pepper, to taste
- 1-2 tablespoons balsamic vinegar
- 1/3 cup roughly chopped pecans
- 1/4 cup crumbled blue cheese
View Full Recipe at Two Peas and Their Pod
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 106g | |
| Calories 520 | |
| Calories from Fat 443 | 85% |
| Total Fat 50.92g | 64% |
| Saturated Fat 11.4g | 46% |
| Trans Fat 0.0g | |
| Cholesterol 25mg | 8% |
| Sodium 478mg | 20% |
| Potassium 215mg | 6% |
| Total Carbs 9.08g | 2% |
| Dietary Fiber 2.9g | 10% |
| Sugars 4.52g | 3% |
| Protein 9.22g | 15% |
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