Roast squash with feta, pumpkin seeds and broccoli
by NicoleWatkins
Easy, can be eaten on its own or with meat.
Source: James Duigan - clean and lean
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INGREDIENTS
INSTRUCTIONS
1) Preheat oven to 180c fan. Peel and cut squash into wedges or large chunks. Toss in olive oil, salt, pepper, chilli flakes, cumin seeds. Put in roasting tin and put in ore heated oven for 35-45 mins, turning after 20 mins, until lightly golden and cooked.
2) Meanwhile, trim and cut up broccoli and blanch in a pan of boiling water for about 4 mins. Once cooked, toss with squash and pumpkin seeds.
3) Serve with a drizzle of olive oil and the feta crumbled over the top.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (402g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 231 | ||
| Calories from Fat: 47 (20%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 5.3g | 7 % | |
| Saturated Fat 0.9g | 5 % | |
| Monounsaturated Fat 2.2g | ||
| Polyunsanturated Fat 1.8g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 17.2mg | 1 % | |
| Potassium 1448.7mg | 38 % | |
| Total Carbohydrate 47.1g | 14 % | |
| Dietary Fiber 8.3g | 33 % | |
| Sugars, other 38.8g | ||
| Protein 6.4g | 9 % | |
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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. |
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Calories per serving: 231
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