Photo: Ernest Porzi
Estimated Nutrition (whole recipe, rough)
338
Calories
7g
Protein
27g
Fat
23g
Carbs
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Tahini | 1 tbsp (15g) | 89 |
| Sesame Seed | 1 tbsp (9g) | 52 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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 small kabocha squash or large acorn squash (1 pound), scrubbed,
- 1 1-pound delicata squash, scrubbed, cut into 1"-thick wedges or rings, seeded
- 7 tablespoons extra-virgin olive oil, divided
- 1 1/2 teaspoons cumin seeds, divided
- Kosher salt, freshly ground pepper
- 4 scallions, cut into 2" pieces
- 2 tablespoons fresh lemon juice
- 1 tablespoon tahini (sesame seed paste)
- Aleppo pepper or crushed red pepper flakes
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes