The flavors of fall are captured with this delicious dish. Maple and thyme are the perfect pairing for both the beef and nutty acorn squash.
For more information on degree of doneness and other cooking tips visit: https://www.beefitswhatsfordinner.com/cooking/determining-doneness
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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving, 1/8 of recipe: 513 Calories; 222.3 Calories from fat; 24.7g Total Fat (9.5 g Saturated Fat; 1.2 g Trans Fat; 1.2 g Polyunsaturated Fat; 11 g Monounsaturated Fat;) 144 mg Cholesterol; 130 mg Sodium; 25 g Total Carbohydrate; 1.7 g Dietary Fiber; 12 g Total Sugars; 50 g Protein; 12 g Added Sugars; 78.3 mg Calcium; 5.1 mg Iron; 953 mg Potassium; 0.2 mcg Vitamin D; 0.9 mg Riboflavin; 20.2 mg NE Niacin; 1.2 mg Vitamin B6; 4.1 mcg Vitamin B12; 353 mg Phosphorus; 11.5 mg Zinc; 50.7 mcg Selenium; 100.6 mg Choline.
This recipe is an excellent source of Protein, Iron, Potassium, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, and Selenium; and a good source of Choline.