Butternut Squash & Pepita Dressing
Source: EatingWell Magazine, October/November 2005
Toast cumin seeds in a small skillet over medium heat, stirring occasionally, until fragrant, about 2 minutes. Transfer to a plate to cool. Grind in a spice mill or blender into a fine powder.
Serving Size: about 3/4 cup
228.3 calories; protein 6.4g 13% DV; carbohydrates 32.2g 10% DV; exchange other carbs 2; dietary fiber 3.2g 13% DV; sugars 7g; fat 6.1g 9% DV; saturated fat 1.3g 7% DV; cholesterol 2.5mg 1% DV; vitamin a iu 4339.4IU 87% DV; vitamin c 12.1mg 20% DV; folate 87.5mcg 22% DV; calcium 54.1mg 5% DV; iron 2.3mg 13% DV; magnesium 53.5mg 19% DV; potassium 331.2mg 9% DV; sodium 477.3mg 19% DV; thiamin 0.3mg 34% DV.
2 starch, 1 fat (mono)