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Hasselback Butternut with Blue Cheese, Walnuts, Honey and Crispy Sage

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

Nutritional information

 

Amount per serving

Protein (g)

6.9g

Energy (kJ)

1361kJ

Energy (kcal)

325kcal

Carbohydrate incl. fibre (g)

49.3g

Carbohydrate excl. fibre (g)

41.1g

Sugar (g)

15.9g

Fibre (g)

8.1g

Fat (g)

14.6g

Saturated fat (g)

3.8g

Unsaturated fat (g)

10.1g

Monounsaturated fat (g)

6.9g

Polyunsaturated fat (g)

3.2g

Trans fat (g)

0.0g

Cholesterol (mg)

9mg

Sodium (mg)

228mg

Salt (g)

0.57g

Vitamin A (IU)

33690IU

Vitamin C (mg)

69.2mg

Calcium (mg)

263mg

Iron (mg)

3.07mg

Potassium (mg)

1210mg

Total

27.6g

5443kJ

1302kcal

197.1g

164.6g

63.8g

32.6g

58.3g

15.3g

40.3g

27.6g

12.7g

0.0g

37mg

912mg

2.27g

134759IU

276.8mg

1053mg

12.29mg

4840mg

  • 1 large butternut squash
  • 30 ml olive oil
  • Robertsons Atlantic sea salt, to season
  • Robertsons ground black peppercorns, to taste
  • 40 ml honey
  • 15 ml lemon juice
  • 5 ml sage, finely chopped
  • 2.5 ml thyme leaves
  • 5 ml Robertsons ground cinnamon
  • 50 g Knorr brown onion soup powder
  • 50 ml Knorr blue cheese salad dressing
  • 40 g walnuts, toasted and roughly chopped
  • Crispy sage leaves