Peel and cut the pumpkin into large chunks. Toss with 2 tablespoons olive oil and place in a large baking dish with the garlic cloves. Season to taste with salt and pepper to taste and bake at 220c. for about 1 hour or until the pumpkin is tender and golden around the edges. Remove from the oven and keep warm. Mix the Spanish onion and minced chilli with the fresh herbs and combine with the pumpkin. Whisk the remaining 4 tablespoons olive oil with the Balsamic vinegar and toss with the pumpkin mixture. Add the peanuts, toss once more and serve. I like to garnish with some reserved peanuts and whole coriander leaves. Per serving: 871 Calories (kcal); 81g Total Fat; (81% calories from fat); 6g Protein; 36g Carbohydrate; 0mg Cholesterol; 15mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 6 Vegetable; 0 Fruit; 16 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (2558g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 2188 (75%)|
|Amt Per Serving||% DV|
|Total Fat 243.1g||324 %|
|Saturated Fat 33.7g||169 %|
|Monounsaturated Fat 125.2g|
|Polyunsanturated Fat 72.6g|
|Cholesterol 0mg||0 %|
|Sodium 3659mg||126 %|
|Potassium 3265.1mg||86 %|
|Total Carbohydrate 123.6g||36 %|
|Dietary Fiber 37.5g||150 %|
|Sugars, other 86.1g|
|Protein 110.9g||158 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2924
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