Pumpkin, Chestnuts and Onions
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
286
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 286 cal. | (14 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.9 g | (33 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 11 μg | (18 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.5 mg | (21 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 112 μg | (37 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 2.3 μg | (5 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 1,086 mg | (27 %) | ||
| Calcium | 76 mg | (8 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 6.6 g | |||
| Uric acid | 90 mg | |||
| Cholesterol | 25 mg | |||
| Complete sugar | 18 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3 Tbsps butter
- 1 Tbsp sunflower oil
- 2 Red onions (peeled and cut into wedges)
- 28 ozs Pumpkin (or squash)
- 9 ozs cooked Chestnuts
- 3 sprigs thyme
Preparation
Kitchen utensils
1 Cutting board, 1 Small knife, 1 Fork, 1 Small pot, 1 Measuring cups, 1 Freezer bag, 1 Rolling pin, 1 Tablespoon, 1 Wooden spoon, 1 Teaspoon
Preparation steps
1.
Heat the butter and oil in a wide pan, add the onions and cook gently until soft but nor brown
2.
Add the pumpkin, chestnuts and thyme and cook for 15-20 minutes, stirring occasionally, until the pumpkin is tender and golden brown.
3.
Season to taste with salt and pepper and serve immediately.
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