Roasted Kabocha Squash With Pomegranate Pepita Relish Recipe
Recipe By How Sweet Eats
This roasted kabocha squash is caramely and naturally sweet, drizzled with whipped goat cheese and topped with pomegranate pepita relish. It's unreal
4.8
22 Rating -
Rate
Non Vegdiet
45minstotal
15minsPrep
30minsCook
45m.total
15m.Prep
30m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Roasted Kabocha Squash With Pomegranate Pepita Relish Recipe
- 1/4 Kabocha squash, seeds removed and cut into wedges
- 1/2 tablespoon Olive oil
- 0.13 teaspoon Salt
- 0.13 teaspoon Freshly cracked black pepper
- 0.06 teaspoon Freshly grated nutmeg
- 1 ounce Goat cheese, at room temperature
- 1/4 Garlic clove
- 1/4 cup Pomegranate arils
- 0.08 cup Roasted, salted pepitas
- 1/2 tablespoon Diced shallot
- 1/2 tablespoon Chopped fresh parsley
- 0.38 tablespoon Olive oil
- 1/4 teaspoon Honey
- 1/4 teaspoon Red wine vinegar
- 0.06 teaspoon Salt
- 0.06 teaspoon Freshly cracked black pepper
Nutrition
value
value
215
calories per serving
16 g Fat7 g Protein10 g Carbs1 g FiberOther
Current Totals
- Fat16g
- Protein7g
- Carbs10g
- Fiber1g
MacroNutrients
- Carbs10g
- Protein7g
- Fiber1g
Fats
- Fat16g
Vitamins & Minerals
- Calcium173mg
- Iron2mg
- Vitamin A189mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B3< 1mg
- Vitamin B6< 1mg
- Vitamin B958mcg
- Vitamin B120mcg
- Vitamin C16mg
- Vitamin E2mg
- Copper< 1mcg
- Magnesium19mg
- Manganese< 1mg
- Phosphorus122mg
- Selenium8mcg
- Zinc< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By How Sweet Eats