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Ingredients

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Pumpkin Stuffed with Diced Bacon

Pumpkin Stuffed with Diced Bacon

45 min., ready in 1 hr 45 min.
Time:
845
calories
Calories:
Health Score:
82 / 100
Ingredientsfor  
Ingredients
2 Butternut squash (each about 800 grams)
salt
freshly ground peppers
2 Tbsps Pumpkin seed oil
150 grams floury potatoes
1 carrot
40 grams butter
200 milliliters milk
Nutmeg
200 grams Bacon
75 grams chopped Walnut
2 Tbsps freshly chopped parsley
How healthy are the main ingredients?
potatoWalnutPumpkin seed oilparsleyButternut squashsalt
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Preparation
1.

Rinse pumpkins and cut in half lengthwise, remove seeds and fibers and scoop out pulp up to 1 cm (approximately 1/2 inch). Arrange pumpkin halves, cut side up, on a lined with baking paper baking sheet and season with salt and pepper. Drizzle with a little oil and bake in preheated oven at 180°C (approximately 350°F) for 35-40 minutes.

2.

Peel and rinse potatoes and carrots, cut into small cubes. Cut pumpkin pulp into small pieces. Cook everything in boiling salted water for 20 minutes. Drain and press through a potato ricer. Combine with butter and milk, puree. Season with salt, pepper and nutmeg.

3.

Place bacon in a skillet, add nuts and cook for a few minutes. Remove baked pumpkin halves from the oven, arrange on plates and stuff with puree, sprinkle with bacon and nut mixture. Garnish with freshly chopped parsley and serve.

Nutritional values
1 serving contains
(Percentage of daily recommendation)
Calorie845 cal.(40 %)
Protein13 g(13 %)
Fat73 g(63 %)
Carbohydrates34 g(23 %)
Sugar added0 g(0 %)
Roughage13 g(43 %)
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