Roasted Pumpkin Slices with Cranberries and Nuts
Nutritional values
(Percentage of daily recommendation)
| Calorie | 585 cal. | (28 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 94 g | (63 %) | ||
| Sugar added | 30 g | (120 %) | ||
| Roughage | 19.3 g | (64 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 8.5 mg | (71 %) | ||
| Vitamin K | 46.9 μg | (78 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 6.4 mg | (53 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 275 μg | (92 %) | ||
| Pantothenic acid | 3.2 mg | (53 %) | ||
| Biotin | 3.2 μg | (7 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 97 mg | (102 %) | ||
| Potassium | 2,507 mg | (63 %) | ||
| Calcium | 186 mg | (19 %) | ||
| Magnesium | 84 mg | (28 %) | ||
| Iron | 6.5 mg | (43 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 3.1 g | |||
| Uric acid | 333 mg | |||
| Cholesterol | 4 mg | |||
| Complete sugar | 84 g |
Ingredients
- Ingredients
- 1 garlic clove
- 1 small Crookneck pumpkin
- 3 Tbsps Pumpkin seed oil
- 1 Tbsp balsamic vinegar
- salt
- freshly ground peppers
- 4 Tbsps brown sugar
- 40 grams Pecan
- 200 grams fresh Cranberry
- 1 Tbsp lemon juice
- 2 Tbsps Whipped cream
- 4 Lemon wedge
Preparation steps
Line baking sheet with parchment paper.
Peel garlic. Rinse pumpkin and quarter, scrape out seeds. Crush garlic with pumpkin seed oil and mix with vinegar, season with salt, pepper and 1/2 tablespoon of sugar. Brush pumpkin slices with the mixture and roast in preheated oven at 200°C (approximately 400°C ) for about 25 minutes.
Chop pecans finely. Rinse cranberries and combine with lemon juice. Add a little water and 2 tablespoons of sugar, place into a pot and simmer for about 5-10 minutes or until cranberries are soft. Remove from heat and add cream and nuts. Spread pumpkin slices with the mixture about 5 minutes before the end of roasting.
Remove from oven and arrange on plates. Garnish with lemon wedged and sprinkle with remaining sugar. Serve.
