Roasted Pumpkin with Vanilla Ice Cream

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Roasted Pumpkin with Vanilla Ice Cream
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Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 30 min.
Ready in
Calories:
130
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie130 cal.(6 %)
Protein2 g(2 %)
Fat7 g(6 %)
Carbohydrates15 g(10 %)
Sugar added6 g(24 %)
Roughage4.3 g(14 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.1 μg(1 %)
Vitamin E2.2 mg(18 %)
Vitamin K12.4 μg(21 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.5 mg(13 %)
Vitamin B₆0.2 mg(14 %)
Folate72 μg(24 %)
Pantothenic acid0.8 mg(13 %)
Biotin0 μg(0 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C26 mg(27 %)
Potassium620 mg(16 %)
Calcium46 mg(5 %)
Magnesium18 mg(6 %)
Iron1.7 mg(11 %)
Iodine3 μg(2 %)
Zinc0.4 mg(5 %)
Saturated fatty acids4.1 g
Uric acid89 mg
Cholesterol17 mg
Complete sugar13 g

Ingredients

for
4
Ingredients
800 grams Pumpkin (such as Hokkaido)
2 Tbsps honey
2 Tbsps lemon juice
2 Tbsps liquid butter
How healthy are the main ingredients?
Pumpkinhoney

Preparation steps

1.

Preheat the oven to 180°C (350°F) convection.

2.

Cut the pumpkin flesh into cubes and mix with the honey, lemon juice and butter. Spread on a baking tray lined with parchment paper and roast golden brown in the oven, about 20 minutes, checking periodically. Serve with vanilla ice cream as desired.

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