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Roast Pumpkin W Cinnamon, Pine Nuts and Yoghurt

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)5.0833
Energy (kCal)12167.2384
Carbohydrates (g)5.6204
Total fats (g)1373.1619
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat the oven to 200°C. | 2. Place the pumpkin, olive oil and cinnamon in a bowl. Season with salt and pepper and toss to combine. | 3. Transfer the pumpkin mixture to a baking tray and bake for approx 30 to 40 minutes, or until golden and cooked. | 4. Arrange the pumpkin on a serving platter and drizzle with the yoghurt. | 5. Pour over the lemon juice and scatter on the toasted pine nuts, chilli and coriander leaves over the top. | 6. Suggested, best served at room temperature when all the flavours have melded together. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pumpkin 1/2 unpeeled seeded cut 2.475 0.5412 0.17 0.0116
    olive oil 100 11934.0 0.0 0.0 1350.0
    cinnamon 2 teaspoons ground - - - -
    sea salt ground - - - -
    black pepper ground - - - -
    plain yogurt 1 cup - - - -
    lemon 1/2 juiced 0.5592 0.1754 0.0089 0.0061
    pine nut 4 tablespoons toasted 227.1375 4.4145 4.6204 23.0749
    red chile 1 sliced - - - -
    coriander 6 sprigs 3.0667 0.4893 0.284 0.0693

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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