Butternut Squash with Goat Cheese
Healthy, because
Even smarter
Nutritional values
Goat's cheese provides the bone-strengthening minerals calcium and phosphorus as well as short-chain fatty acids that are easily digestible. Potassium from the butternut squash stimulates the function of the bladder and kidneys and has a gentle draining effect.
If the goat's cheese is not to your taste, another soft cheese or buffalo mozzarella will also fit. With some fresh thyme and liquid honey you can give this dish a slightly different flavour.
(Percentage of daily recommendation)
| Calorie | 254 cal. | (12 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.5 g | (22 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 17.2 μg | (29 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.3 mg | (28 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 95 μg | (32 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 1.4 μg | (3 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 946 mg | (24 %) | ||
| Calcium | 222 mg | (22 %) | ||
| Magnesium | 37 mg | (12 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 4.8 g | |||
| Uric acid | 127 mg | |||
| Cholesterol | 14 mg | |||
| Complete sugar | 19 g |
Ingredients
- Ingredients
- 1 Butternut squash
- 1 Red onion
- 2 scallions
- 1 garlic clove
- olive oil (for sautéing)
- 3 Tbsps raisins
- 2 ozs white wine
- salt
- freshly ground peppers
- ginger
- 4 slices Goat cheese
Preparation steps
Halve the squash, remove seeds, scoop the flesh and dice. Peel onion and garlic. Trim scallions, chop finely and fry with the onion and garlic in olive oil. Add pumpkin cubes and cook briefly.
Add raisins and deglaze with the wine. Cook everything briefly.
Meanwhile, preheat the oven broiler. Place the two squash shell halves in a broiler-safe baking dish.
Season sautéed squash mixture with salt, pepper and ginger and fill the shell halves. Lay goat cheese slices on squash and broil until the cheese melts and browns slightly, watching carefully. Serve hot.
