Roasted Pumpkin
(4 votes)
(4 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
220
calories
Calories
Healthy, because
Even smarter
Nutritional values
This perfect fall side is packed with nutrients including fiber, which supports a healthy digestive system, and vitamin A, which is beneficial for skin and eye health.
This recipe is vegetarian and vegan.
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 220 cal. | (10 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.8 g | (16 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 13.6 μg | (23 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.7 mg | (14 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 72 μg | (24 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 3 μg | (7 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 540 mg | (14 %) | ||
| Calcium | 92 mg | (9 %) | ||
| Magnesium | 29 mg | (10 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 2.5 g | |||
| Uric acid | 76 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 18 ozs Pumpkin (flesh)
- 5 Tbsps olive oil
- ½ Orange (juiced)
- salt
- cayenne pepper
- 1 generous pinch Vanilla bean
- 1 pinch Chili powder
- 3 red onions
- 5 fresh garlic cloves
- 125 grams black Olives (pitted)
- 1 handful Sage
Preparation steps
1.
Preheat the oven to 400°F.
2.
Rinse the pumpkin (peel if you'd like), and cut into wedges. Mix the oil with the orange juice, and season to taste with the salt, cayenne, vanilla, and chili powder. Place in a baking dish and bake for 10-15 minutes.
3.
Peel the onions, and coarsely chop. Peel the garlic and pass through a press. Drain the olives. Rinse and dry the sage. Mix the vegetables with the pumpkin and bake for another 25-30 minutes.
