Roast Pumpkin with Dipping Sauce
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
206
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 206 cal. | (10 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 10.8 g | (36 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.1 mg | (51 %) | ||
| Vitamin K | 33.7 μg | (56 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.2 mg | (35 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 196 μg | (65 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 8 μg | (18 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 83 mg | (87 %) | ||
| Potassium | 1,600 mg | (40 %) | ||
| Calcium | 109 mg | (11 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 1.3 g | |||
| Uric acid | 188 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 22 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 small Pumpkin (deseeded and cut into wedges)
- 1 Tbsp olive oil
- salt
- freshly ground Black pepper
- For the salsa
- 2 Tbsps olive oil
- 2 onions (chopped)
- 1 small chili pepper (deseeded and finely chopped)
- ⅜ cup vegetable stock
- 25 ozs canned Tomatoes
- ½ tsp sugar
- 2 tsps balsamic vinegar
- salt
- peppers
- To garnish
- thyme
Preparation steps
1.
Heat the oven to 180°C (160° fan) 350°F gas 4.
2.
Put the pumpkin wedges on a baking tray and drizzle with oil. Season with salt and pepper. Bake for about 35 minutes until the pumpkin is tender.
3.
For the salsa: heat the oil in a frying pan and cook the onions and chilli until soft but not browned. Add the remaining salsa ingredients and bring to a boil. Reduce the heat and simmer until thickened. Season to taste with salt and pepper. Spoon into a serving bowl and garnish with thyme.
4.
Put the pumpkin wedges on a serving plate and serve with the salsa.
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