Seasonal Kitchen
Roasted Pumpkin with Bacon
(3 votes)
(3 votes)
Roasted Pumpkin with Bacon - Seasonal Favorites!
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Calories:
527
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 527 cal. | (25 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 49 g | (42 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 5.7 g | (19 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 16.2 μg | (27 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.9 mg | (24 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 92 μg | (31 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 0.2 μg | (0 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 860 mg | (22 %) | ||
| Calcium | 75 mg | (8 %) | ||
| Magnesium | 27 mg | (9 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 19.9 g | |||
| Uric acid | 114 mg | |||
| Cholesterol | 29 mg | |||
| Complete sugar | 14 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 small Hokkaido pumpkin
- 7 ozs Bacon (in 32 thin slices)
- 8 fresh garlic cloves
- 2 Tbsps olive oil
- 1 Tbsp honey
- 2 Tbsps lemon juice
- freshly ground peppers
- Sea salt
- 1 handful thyme
Preparation steps
1.
Preheat the oven to 180°C / 350°F.
2.
Rinse and quarter the pumpkin. Remove the seeds and fibers, and cut the quarters into 16 thin slices. Wrap each slice with 2 slices of bacon. Place the bacon-wrapped pumpkin on a baking sheet lined with parchment paper. Peel the garlic, and pass through a press into a bowl. Mix the garlic with the oil, honey, and lemon juice. Season lightly with salt and pepper. Drizzle the sauce over the pumpkin. Rinse and dry the thyme, then sprinkle over the pumpkin. Roast in the oven for 25 minutes, until golden brown.
