Baked Butternut Squash
Baked Butternut Squash - Winter Squash with a savory filling
Healthy, because
Even smarter
Nutritional values
The delicious, baked butternut squash has a wide range of vital substances to offer. Among others, this dish contains beta-carotene from the pumpkin, vitamin C from peppers and parsley, lycopene from tomatoes, and fiber from vegetables.
If you want to increase the amount of protein in this dish a little, add Greek yogurt or a creamy herb cheese.
(Percentage of daily recommendation)
| Calorie | 292 cal. | (14 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.3 g | (41 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 7.8 mg | (65 %) | ||
| Vitamin K | 64.1 μg | (107 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.3 mg | (53 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 188 μg | (63 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 9.7 μg | (22 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 210 mg | (221 %) | ||
| Potassium | 1,707 mg | (43 %) | ||
| Calcium | 303 mg | (30 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 4.3 g | |||
| Uric acid | 75 mg | |||
| Cholesterol | 10 mg | |||
| Complete sugar | 29 g |
Ingredients
- Ingredients
- 2 Butternut squash
- 2 Tbsps Lime oil
- salt
- peppers
- 2 Zucchini
- 1 Red Bell pepper
- 1 yellow Bell pepper
- 8 ozs Cherry tomatoes
- 6 scallions
- 3 garlic cloves
- 1 shallot
- 2 Tbsps olive oil
- 1 tsp chopped parsley
- 1 Tbsp chopped thyme
- 3 Tbsps Parmesan
Preparation steps
Preheat the oven to 400°F.
Rinse butternut squash, cut in half lengthwise and scrape out seeds and coarse fibers with a spoon. Remove butternut squash pulp from shell without damaging outer shell if possible. Cut squash into cubes, brush with oil and season with salt and pepper. Place in an ovenproof dish or on a baking sheet and bake in the preheated oven for about 20 minutes.
Meanwhile, rinse summer squash, cut off ends and cut into1 inch pieces. Rinse bell peppers, cut in half, remove seeds and ribs and cut the flesh into 1 inch pieces. Rinse tomatoes, cut in half, remove stalk and cut into wedges. Rinse scallions, trim and cut into 1 inch wide rings. Peel garlic and shallots and finely chop. Mix summer squash in a bowl with slices of bell pepper, tomatoes, scallions, shallots and garlic and season with salt and pepper. Add butternut squash, olive oil and herbs and mix.
Place prepared vegetables in the butternut squash shells and set back into the baking dish or on the baking sheet. Increase the oven temperature to 450°F and bake for another 15-20 minutes.
Grate Parmesan finely and sprinkle over the butternut squash halves. Serve immediately.
