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Butternut squash in tarragon sauce Recipe

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Ingredients

Cost per recipe $2.90 view details

Directions

  1. Peel the squash, cut it in half lengthwise and remove the seeds. Cut the flesh into 1/8 inch thick slices.
  2. Blanch squash for 2 minutes in boiling salted water, then drain. Pat dry. Place in a serving dish, season with salt and pepper.
  3. Chop tarragon. In a bowl, mix olive and hazelnut oils, lemon juice, mustard, shallot, garlic and the chopped tarragon leaves. Pour over the squash.
  4. In a small skillet, dry-fry the sunflower and pumpkin seeds and pine nuts. Chop them finely with the sage. Sprinkle this mixture over the squash. Serve cold.
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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 158g
Calories 958  
Calories from Fat 933 97%
Total Fat 105.63g 132%
Saturated Fat 11.94g 48%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 3mg 0%
Potassium 123mg 4%
Total Carbs 6.0g 2%
Dietary Fiber 0.7g 2%
Sugars 1.31g 1%
Protein 2.16g 3%

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