Miso Maple Roasted Squash

This simple but effective side dish will bring some colour to your table. Miso adds a savoury note to the naturally sweet squash. Any leftovers make a good addition to salads or sandwiches for lunch the following day.

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Prep time
5 minutes
Cook time
30 minutes
FREEZER FRIENDLY
No
SHELF LIFE
3 days

NUTRITION PER SERVING (Read more)

146kcal
Calories
3g
Protein
8g
Total Fat
18g
Carbs
3g
Fibre
5g
Sugars
114mg
Calcium
9%
 
2mg
Iron
10%
 
71mg
Magnesium
17%
 
98mg
Phosporus
8%
 
499mg
Potassium
11%
 
137mg
Sodium
6%
 
1mg
Zinc
6%
 
0mg
Copper
23%
 
0mg
Vitamin B1
16%
 
0mg
Vitamin B2
7%
 
2mg
Vitamin B3
12%
 
0mg
Vitamin B6
15%
 
43mcg
Vitamin B9
11%
 
668mcg
Vitamin A
74%
 
0mcg
Vitamin B12
0%
 
27mg
Vitamin C
30%
 
0mcg
Vitamin D
0%
 
2mg
Vitamin E
17%
 
7mcg
Vitamin K
6%
 
Calories: 146kcal; Protein: 3g; Total Fat: 8g; Carbs: 18g; Fibre: 3g; Sugars: 5g; Calcium: 114mg (9%); Iron: 2mg (10%); Magnesium: 71mg (17%); Phosporus: 98mg (8%); Potassium: 499mg (11%); Sodium: 137mg (6%); Zinc: 1mg (6%); Copper: 0mg (23%); Vitamin B1: 0mg (16%); Vitamin B2: 0mg (7%); Vitamin B3: 2mg (12%); Vitamin B6: 0mg (15%); Vitamin B9: 43mcg (11%); Vitamin A: 668mcg (74%); Vitamin B12: 0mcg (0%); Vitamin C: 27mg (30%); Vitamin D: 0mcg (0%); Vitamin E: 2mg (17%); Vitamin K: 7mcg (6%)
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