Glazed Butternut Squash, Halloumi and Potato Skewers
(0 votes)
(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
557
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 557 cal. | (27 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 41 g | (27 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 5.1 g | (17 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 8 μg | (13 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 8.5 mg | (71 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 79 μg | (26 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 6.2 μg | (14 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 77 mg | (81 %) | ||
| Potassium | 994 mg | (25 %) | ||
| Calcium | 1,164 mg | (116 %) | ||
| Magnesium | 82 mg | (27 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 5.2 mg | (65 %) | ||
| Saturated fatty acids | 20.7 g | |||
| Uric acid | 80 mg | |||
| Cholesterol | 88 mg | |||
| Complete sugar | 24 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams small new potatoes
- 2 Oranges (zested and juiced)
- 2 Tbsps sugar
- 1 pinch Ground cinnamon
- 300 grams Butternut squash
- 300 grams Halloumi cheese
- salt
- freshly ground peppers
- 100 grams Crème fraiche
- 150 grams Yogurt (0.1% fat)
- 1 Tbsp chopped fresh mint
- 2 Tbsps lemon juice
- Ground cinnamon (for dusting)
- mint (for garnish)
Preparation steps
1.
Rinse the potatoes and steam about 20 minutes. Let cool and cut in half. Bring the orange juice, orange zest, sugar and cinnamon to a boil. Dice the squash and add to the orange mixture. Simmer for about 5 minutes, stirring occasionally and remove from the heat. Thread the Halloumi cubes alternately onto wooden skewers with the diced squash and potatoes. Brush with olive oil, season with salt and pepper and grill for 6-8 minutes turning occasionally.
2.
For the sauce, mix the sour creamwith the yogurt, mint and lemon juice. Arrange the skewers on a plate and drizzle with the sauce. Sprinkle with some cinnamon and serve garnished with mint.
