Roasted Pumpkin
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
203
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 203 cal. | (10 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.6 g | (22 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 22.8 μg | (38 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.5 mg | (21 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 91 μg | (30 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 2.4 μg | (5 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 851 mg | (21 %) | ||
| Calcium | 88 mg | (9 %) | ||
| Magnesium | 41 mg | (14 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 2 g | |||
| Uric acid | 101 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams Butternut squash
- 300 grams Hokkaido pumpkin
- 300 grams green Butternut squash
- olive oil
- salt
- freshly ground peppers
- 3 scallions
- 50 grams shelled, unsalted Pistachio
- 2 Tbsps White vinegar
Preparation steps
1.
Preheat the oven to 200°C (approximately 400°F).
2.
Rinse and trim the pumpkins. Halve, remove the seeds and fivers, and cut into wedges. Mix the pumpkins, transfer to a baking pan, and drizzle with the olive oil. Season with salt and pepper, and roast for 50 minutes turning occasionally.
3.
For the vinaigrette, rinse, trim, and thinly slice the scallions. Chop the pistachios, then mix with the scallions, mint, vinegar, and 3 tablespoons of olive oil. Season to taste with salt and pepper.
4.
Remove the pumpkin from the oven, drizzle with the vinaigrette, and serve.
