Roasted Pumpkin with Caramelized Walnuts
(0 votes)
(0 votes)
Health Score:
43 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
487
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 487 cal. | (23 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 39 g | (26 %) | ||
| Sugar added | 21 g | (84 %) | ||
| Roughage | 5.3 g | (18 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 8.7 mg | (73 %) | ||
| Vitamin K | 11 μg | (18 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.2 mg | (27 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 95 μg | (32 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 14.1 μg | (31 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 772 mg | (19 %) | ||
| Calcium | 128 mg | (13 %) | ||
| Magnesium | 62 mg | (21 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 8.6 g | |||
| Uric acid | 79 mg | |||
| Cholesterol | 94 mg | |||
| Complete sugar | 37 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 700 grams Pumpkin (Hokkaido)
- 2 centimeters fresh ginger
- 2 Tbsps butter
- 1 tsp powdered sugar
- 150 milliliters dry white wine
- 100 grams peeled Walnut
- 1 Tbsp brown sugar
- 4 scoops Vanilla ice cream
- 4 Tbsps Berry jelly
Preparation steps
1.
Rinse the pumpkin, cut in half, scoop out seeds and fibers, and cut the flesh into thin slices. Peel the ginger and cut into thin slices. Heat butter in a pan and fry the pumpkin slices in it with ginger. Sprinkle with sugar, let caramelise and pour in the white wine. Simmer for 10-15 minutes over medium heat.
Toast the walnuts in a dry pan, add the brown sugar and let caramelize. Transfer the walnut mixture on a parchment paper and let cool.
2.
Serve the pumpkin slices, each with a scoop of vanilla, berry jelly and caramelised walnuts.
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