Herb Roasted Squash
(0 votes)
(0 votes)
Health Score:
99 / 100
Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Calories:
197
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 197 cal. | (9 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.5 g | (28 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5 mg | (42 %) | ||
| Vitamin K | 24.4 μg | (41 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.1 mg | (26 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 138 μg | (46 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 0.6 μg | (1 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 47 mg | (49 %) | ||
| Potassium | 1,203 mg | (30 %) | ||
| Calcium | 94 mg | (9 %) | ||
| Magnesium | 35 mg | (12 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 168 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 16 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Pumpkin (approx. 1.2 kg; seeds removed, cut into wedges)
- 1 onion (quartered)
- 6 cloves garlic cloves
- 2 bay leaves
- 4 sprigs thyme
- 2 tsps fennel seeds
- 4 Tbsps olive oil
- salt
- freshly ground peppers
Preparation
Kitchen utensils
1 Cutting board, 1 Large knife, 1 Small knife, 1 Non-stick pan mit Deckel, 1 Slotted spatula, 1 Tablespoon, 1 Teaspoon
Preparation steps
1.
Heat the oven to 180°C (160° fan) 350°F gas 4.
2.
Place the vegetables, garlic and bay leaves on a baking tray.
3.
Strip most of the leaves from the thyme and sprinkle over the vegetables with the fennel seeds.
4.
Drizzle with oil and sprinkle with salt and pepper.
5.
Cook for about 40 minutes, until the vegetables are tender.
