Directions:
- Preheat an oven to 375 degrees F (190 degrees C).
- Puncture acorn squash and pumpkin in several places using a knife. Wrap the sweet potatoes in aluminum foil. Place squash, pumpkin, and sweet potatoes on a baking sheet.
- Bake in the preheated oven until the pumpkin begins to cave in and the skin browns, about 2 hours.
- Remove the skin, then chop the sweet potatoes. Skin, seed, and chop the pumpkin and acorn squash. Place the sweet potatoes, pumpkin, and acorn squash in a large pot and mash until smooth. Stir in the coconut milk until incorporated, reserving 1/2 cup for garnish, then stir in the chicken broth. Season with salt, pepper, lime juice, and ground ginger.
- Cook over medium heat until heated through. Serve with a lime wedge and a drizzle of coconut milk.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 57.97 Kcal (243 kJ) | ||
| Calories from fat | 12.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.36g | 2% | |
|---|---|---|---|
| Sodium | 37.45mg | 2% | |
| Potassium | 303mg | 6% | |
| Total Carbs | 11.4g | 4% | |
| Sugars | 1.69g | 7% | |
| Dietary Fiber | 2.07g | 8% | |
| Protein | 1.25g | 2% | |
| Vitamin C | 8.8mg | 15% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 1mg | 5% | |
| Calcium | 27.9mg | 3% | |
| Amount Per 100 g | |||
| Calories | 58.7 Kcal (246 kJ) | ||
| Calories from fat | 12.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.38g | 2% | |
|---|---|---|---|
| Sodium | 37.92mg | 2% | |
| Potassium | 306.79mg | 6% | |
| Total Carbs | 11.55g | 4% | |
| Sugars | 1.71g | 7% | |
| Dietary Fiber | 2.1g | 8% | |
| Protein | 1.26g | 2% | |
| Vitamin C | 8.9mg | 15% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 1mg | 5% | |
| Calcium | 28.3mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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