Chilli-roasted Pumpkin
Sweet and hot, I like it.
- Preparing Time: 5 minutes
- Total Time: 40 minutes
- Served Person: 6
vegetarian
meatless
kid friendly
winter
thanksgiving
christmas
roast
side dish
condiments
pumpkin
thanksgiving
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1 pinch salt
- 3 tablespoons butter
- 200 grams pumpkin
- 1 pinch cayenne powder
- 3 small dry cayenne pepper
- Carbohydrate 2.84452291666667 g
- Cholesterol 30.53 mg
- Fat 11.5900295833333 g
- Fiber 0.441866666952769 g
- Protein 0.568037083333333 g
- Saturated Fat 7.32261183333333 g
- Serving Size 1 1 Serving (49g)
- Sodium 82.5765833333333 mg
- Sugar 2.4026562497139 g
- Trans Fat 0.818759750000003 g
- Calories 113 calories
Cut the pumpkin in little segments, for 2 or 3 bites. Melt the butter with the little cayenne peppers inside, let cook for one minute. Put the pumpkin segments in an oven tray, use a brush to grease it with the "hot butter" and put in the oven, preheated to 200 C (400 F) for half an hour. You may use it as a side dish or an ingredient for soups, purees... Nutrition info (per serving, 40g): Total calories: 61 - 52 from fat Total fat: 6g - Saturated fat: 4g - Polyunsat fat: 0g - Mono fat: 2g - Cholesterol: 16mg - Sodium: 124mg - Potassium: 125mg Total Carbs: 2g - Dietary fiber: 0g - Sugars: 1g - Other Carb: 2g Protein: 0g Adapted from "The Cafe Paradiso Cookbook", by Denis Cotter.
