Winter Squash with Fruit Jewels

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Winter Squash with Fruit Jewels
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
208
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie208 kcal(10 %)
Protein3.03 g(3 %)
Fat8.04 g(7 %)
Carbohydrates36.39 g(24 %)
Sugar added0 g(0 %)
Roughage6.3 g(21 %)
Vitamin A79.09 mg(9,886 %)
Vitamin D0 μg(0 %)
Vitamin E0.42 mg(4 %)
Vitamin B₁0.35 mg(35 %)
Vitamin B₂0.06 mg(5 %)
Niacin2.11 mg(18 %)
Vitamin B₆0.38 mg(27 %)
Folate63.42 μg(21 %)
Pantothenic acid1.13 mg(19 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C34.65 mg(36 %)
Potassium914.16 mg(23 %)
Calcium80.66 mg(8 %)
Magnesium77.42 mg(26 %)
Iron1.76 mg(12 %)
Zinc0.53 mg(7 %)
Saturated fatty acids0.88 g
Cholesterol0 mg
Author of this recipe:

Ingredients

for
4
Ingredients
vegetable oil (for the dish)
2
Acorn squash (halved, de-seeded and cut into 6 wedges each)
½
lemon (juice)
2 tablespoons
Nutmeg (freshly grated)
1
pomegranate (seeds scooped out)
Parsley leaf (to garnish)

Preparation steps

1.
Preheat the oven to 180°C (160°C in a fan oven), 350°F, gas 4 and brush a casserole dish with oil.
2.
Place the squash wedges in the dish. Mix together the lemon juice and oil and brush over the squash. Season with salt, white pepper and nutmeg. Bake in the hot oven for around 45 minutes until the flesh comes away easily from the skin.
3.
Arrange the squash wedges on plates and scatter over the pomegranate seeds. Serve garnished with parsley.