Roasted Pumpkin with Radicchio and Blue Cheese
Roasted Pumpkin with Radicchio and Blue Cheese - Perfect as an appetizer or light lunch
Healthy, because
Even smarter
Nutritional values
Bitter, but healthy: Lactucopicrin lends Radicchio its tart taste and stimulates the formation of gastric and bile juices. The substance thus supports the digestion of carbohydrates, protein and fat.
If the taste of blue cheese is too strong, you can simply replace it with the same amount of feta. Outside the pumpkin season, the Hokkaido can be well replaced by sweet potatoes, carrots or a mixture of both.
(Percentage of daily recommendation)
| Calorie | 356 cal. | (17 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 6.3 g | (21 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 18.6 μg | (31 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.8 mg | (40 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 116 μg | (39 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 3 μg | (7 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 44 mg | (46 %) | ||
| Potassium | 1,092 mg | (27 %) | ||
| Calcium | 280 mg | (28 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 8.8 g | |||
| Uric acid | 26 mg | |||
| Cholesterol | 34 mg | |||
| Complete sugar | 15 g |
Ingredients
- Ingredients
- 36 ozs Hokkaido pumpkin (or butternut squash)
- salt
- peppers
- cayenne pepper
- 4 Tbsps olive oil
- 2 Tbsps honey
- 6 sprigs fresh thyme
- 2 Tbsps Pine nuts
- 1 Radicchio
- ½ lemon
- 2 Tbsps apple cider vinegar
- 5 ozs Blue cheese
Preparation steps
Clean, wash, quarter and remove seeds from pumpkin; cut quarters into pieces or wedges. In a bowl, mix salt, pepper, cayenne pepper, 2 tablespoons olive oil and 1 tablespoon honey. Add pumpkin and toss to coat. Wash thyme, shake dry, set aside 2 sprigs, add remaining to pumpkin.
Place everything on a deep baking tray and bake in a preheated oven at 180 °C / 350 °F for 30-35 minutes.
Meanwhile, toast pine nuts without fat in a hot pan over medium heat for 3 minutes. Clean radicchio, cut out stalk, pluck leaves into bite-sized pieces, wash and shake dry. Squeeze lemon and mix juice in another bowl with salt, pepper, vinegar, remaining olive oil and honey. Mix in the radicchio.
Remove pumpkin from oven and let cool for 5 minutes. Spread lettuce on top. Crumble blue cheese over it and garnish everything with remaining thyme and pine nuts.
