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- 3 cups sliced butternut squash
- 3 shallots, chopped
- 2 eggs
- 1/2 cup (4oz, 120gr) Greek yogurt
- 1/4 cup (2oz, 60ml) milk
- 4 tbs Parmesan cheese
- 2 tbs Dijon-style mustard
- 1 tsp paprika
- 1 tsp Herbes de Provence
- 1/2 tsp rosemary
- 1/4 tsp celery salt
- 2 tsp olive oil
View Full Recipe at Thyme for Cooking, the Blog
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 473g | |
| Calories 462 | |
| Calories from Fat 215 | 47% |
| Total Fat 24.21g | 30% |
| Saturated Fat 7.6g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 390mg | 130% |
| Sodium 462mg | 19% |
| Potassium 1494mg | 43% |
| Total Carbs 45.07g | 12% |
| Dietary Fiber 8.4g | 28% |
| Sugars 9.28g | 6% |
| Protein 22.77g | 36% |
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