Servings:4 | Calories:453 | Total Fat:22g | Chol:0mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 22g
34 %
Sat Fat 3g
15 %
Total Carb 62g
21 %
Fiber 12g
48 %
Sugars 7g
---
Cholesterol 0mg
0 %
Sodium 831mg
35 %
Protein 10g
20 %
Calories:
29% Others combined
28% Butternut squash
27% Chickpeas
13% Tahini
Change
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
Ingredients
1 medium butternut squash (about 2 to 2 1/2 pounds), peeled, seeded, and cut into 1 1/2 inch pieces 1 medium garlic clove, minced or pressed 1/2 teaspoons ground allspice (I skip this) 2 tablespoons olive oil Salt One 15 ounce can chickpeas, drained and rinsed (1 1/2 cups) 1/4 of a medium red onion, finely chopped 1/4 cup coarsely chopped fresh cilantro or parsley 1 medium garlic clove, finely minced with a pinch of salt 1/4 cup lemon juice 3 tablespoons well-stirred tahini 2 tablespoons water 2 tablespoons olive oil, plus more to taste
Directions : View recipe directions on smittenkitchen.com
