Photo: Sorin Gheorghita
Roasted Heirloom Pumpkin and Squash with Ricotta Salata and Pomegranate Seeds
9 ingredients
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Estimated Nutrition (whole recipe, rough)
477
Calories
13g
Protein
36g
Fat
25g
Carbs
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Pomegranate | 1/2 cup seeds (87g) | 72 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 heirloom pumpkin
- 1 squash, any variety will do
- 2 tbsp olive oil
- salt and pepper to taste
- 1/2 cup ricotta salata
- 1/2 cup pomegranate seeds
- 1/2 bunch rosemary, broken into 1 inch pieces
- 1/4 cup olive oil
- 3 tbsp unsalted butter
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By whatsgabycooking ·
Recipe sourced from
openrecipes