Pumpkin Slices in Parchment
with poppy seed butter
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 45 min.
Ready in
Calories:
339
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 339 cal. | (16 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.6 g | (25 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 14.6 μg | (24 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 101 μg | (34 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 1.1 μg | (2 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 861 mg | (22 %) | ||
| Calcium | 207 mg | (21 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 16.7 g | |||
| Uric acid | 130 mg | |||
| Cholesterol | 66 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 medium-sized Hokkaido pumpkin (About 1.5 kg)
- 1 organic lemon
- 120 grams butter
- 4 Tbsps ground Poppy seeds
- Parchment paper
Preparation steps
1.
With a large, sharp knife, cut pumpkin into quarters. Remove seeds. Rinse lemon, pat dry and remove zest with a zester. In a pan, melt butter. Stir in poppy seeds, lemon zest and a few drops of lemon juice to taste.
2.
Place pumpkin slices on an appropriately-sized piece of parchment paper. Brush slices with half of the poppy butter. Fold parchment paper and seal by twisting the ends together firmly. Set parchment on directly on the wire shelf of a preheated oven. Bake at 200°C (gas mark 3-4, fan: 180°C) (approximately 400°F), 25-30 minutes.
3.
Open parchment. Heat remaining butter again and pour over the pumpkin slices.
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