Butternut Squash with Pork and Herbs
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 45 min.
Ready in
Calories:
1104
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,104 cal. | (53 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 97 g | (84 %) | ||
| Carbohydrates | 45 g | (30 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 18.1 g | (60 %) |
more nutritional values
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 12 mg | (100 %) | ||
| Vitamin K | 62.8 μg | (105 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 8.6 mg | (72 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 296 μg | (99 %) | ||
| Pantothenic acid | 3.3 mg | (55 %) | ||
| Biotin | 7.4 μg | (16 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 102 mg | (107 %) | ||
| Potassium | 2,690 mg | (67 %) | ||
| Calcium | 231 mg | (23 %) | ||
| Magnesium | 96 mg | (32 %) | ||
| Iron | 7 mg | (47 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 40 g | |||
| Uric acid | 342 mg | |||
| Cholesterol | 75 mg | |||
| Complete sugar | 34 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 small Pumpkin (approx. 800 g each, halved, seeds and fibres removed, flesh scooped out leaving approx. 1)
- 2 Tbsps Pumpkin seed oil
- 1 cup floury potatoes (peeled, diced)
- 1 carrot (peeled, diced)
- 3 Tbsps butter
- ⅞ cup milk
- Nutmeg
- 1.333 cups Bacon (diced)
- ¾ cup chopped Walnut
- 2 Tbsps fresh, chopped parsley
Preparation steps
1.
Heat the oven to 180° (160° in a fan oven), 350°F, gas 4.
2.
Place the pumpkin halves with the cut side up on a baking tray lined with baking parchment. Season with salt and ground black pepper. Drizzle oil over and bake for 35-40 minutes.
3.
Meanwhile cook the potatoes, carrots and pumpkin flesh for 20 minutes in boiling salted water. Drain and let steam escape. Mash with a potato masher. Mix with the butter and milk to make a purée and season with salt, ground black pepper and nutmeg.
4.
Fry the bacon until the fat runs. Add the nuts and fry gently.
5.
Remove the baked pumpkin halves from the oven. Arrange on plates, fill with the purée and sprinkle with the bacon-nut mixture. Garnish with parsley and serve.
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