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Roast Pumpkin with Leeks and Walnuts by Dr. Rupy
Course
lunch, Side Dish
Keyword
Leeks, Pumpkin
Cook Time
40
minutes
minutes
Servings
2
Calories
391
kcal
Ingredients
1
small Pumpkin
approx 600-700g, cut into roughly 2cm wedges
1
large Leek
approx 150g, cut into 2cm slices
50
g
California Walnuts
halved
1
Red onion
approx 120g, cut into thick wedges
2
tbsp
Olive oil
15
g
fresh Rosemary
left on the stems
50
g
Spinach
finely chopped
Salt and pepper
Instructions
Preheat the oven to 200C
Prepare the pumpkin, leeks and onion and place on a baking tray with the olive oil and plenty of salt and pepper.
Give everything a good shake to coat the vegetables in the oil.
Roast for around 25 minutes before adding the California Walnuts and rosemary to the mix.
Return to the oven for a further 10-15 minutes until the vegetables are golden and completely cooked.
Fold in the spinach through the tray ingredients at the end. The residual heat will gently wilt the leaves
Notes
Salt: 0.10g
Nutrition
Serving:
415
g
|
Calories:
391
kcal
|
Carbohydrates:
16.2
g
|
Protein:
9.4
g
|
Fat:
29.7
g
|
Saturated Fat:
4
g
|
Fibre:
10.6
g
|
Sugar:
11.8
g