Oven-Roasted Pumpkin

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Oven-Roasted Pumpkin
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Health Score:
99 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
165
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie165 cal.(8 %)
Protein4 g(4 %)
Fat8 g(7 %)
Carbohydrates18 g(12 %)
Sugar added0 g(0 %)
Roughage8.2 g(27 %)
Vitamin A0.4 mg(50 %)
Vitamin D0 μg(0 %)
Vitamin E4.6 mg(38 %)
Vitamin K22.9 μg(38 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin2.9 mg(24 %)
Vitamin B₆0.4 mg(29 %)
Folate136 μg(45 %)
Pantothenic acid1.5 mg(25 %)
Biotin0 μg(0 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C45 mg(47 %)
Potassium1,158 mg(29 %)
Calcium87 mg(9 %)
Magnesium32 mg(11 %)
Iron3.1 mg(21 %)
Iodine5 μg(3 %)
Zinc0.8 mg(10 %)
Saturated fatty acids1.2 g
Uric acid167 mg
Cholesterol0 mg
Complete sugar15 g

Ingredients

for
4
Ingredients
1 Pumpkin (about 1 kg or 2-1/4 pounds)
3 Tbsps olive oil
salt
peppers (freshly ground)
3 sprigs rosemary
½ tsp ground ginger
2 garlic cloves
How healthy are the main ingredients?
olive oilrosemarygingerPumpkinsaltgarlic clove

Preparation steps

1.

Preheat oven to 100°C (approximately 350°F). Peel pumpkin, cut in half and scrape out the seeds and fibrous interior with a spoon (if Hokkaido variety, do not peel just wash and pat dry). Cut the flesh into 3 cm (approximately 1 inch) wide pieces. Peel garlic and chop coarsely. Rinse rosemary, pluck the needles and chop. Grease a baking sheet with olive oil and distribute the pumpkin slices on top. Season with salt, pepper, ginger and rosemary. Sprinkle garlic and remaining oil over the top. Bake in preheated oven.

2.

Bake 30-40 minutes, until the pumpkin is soft.

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