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1,0 pas
|
Nutritional value |
|
|---|---|
| Calories 230 cal | |
| Fat 12 g | 16 % |
| Saturated 3 g | 15 % |
| + trans 0 g | |
| Polyunsaturated 2 g | |
| Omega 6 2 g | |
| Omega 3 0 g | |
| Monounsaturated 6 g | |
| Cholesterol 10 mg | 3 % |
| Sodium 700 mg | 30 % |
| Potassium 450 mg | 13 % |
| Carbohydrate 29 g | |
| Fibre 4 g | 14 % |
| Sugars 20 g | 20 % |
| Protein 6 g | |
| Vitamin A 40 mcg | 4% |
| Vitamin C 66 mg | 73 % |
| Calcium 100 mg | 8 % |
| Iron 2 mg | 11 % |
| Phosphorus 150 mg | 12 % |
Servings: 4
Prep time: 20 minutes
Cook time: About 30 minutes
Difficulty: easy
Ingredients
- 500 ml (2 cups) butternut squash, cut into 1.25 cm (½ inch) cubes
- 2 tbsp olive oil
- 1 tsp salt
- ¼ tsp pepper
- (250 g) ½ lb Brussels sprouts, ends trimmed, halved
- 2 tbsp maple syrup
- 2 tbsp pumpkin seeds
- 65 g (½ cup) dried cranberries
- 40 g (¼ cup) crumbled feta cheese
Preparation
In a baking sheet, mix the squash cubes with half of the olive oil, salt and pepper. In another baking sheet, also mix the halved Brussels sprouts with the other half of the olive oil, salt and pepper. Roast at 230 °C (450 °F). The Brussels sprouts should take 15 to 18 minutes and the squash 22 to 25 minutes.
Remove from the oven and mix with the maple syrup. Return to the oven and continue roasting for another 5 to 8 minutes, until caramelized. Make sure the syrup does not burn.
Let cool slightly for a few minutes. Then transfer to a large bowl and mix with the pumpkin seeds and dried cranberries.
Garnish with crumbled feta.
« If you feel guilty about eating your favorite foods or that the content of calories, fat, carbohydrates, sodium, etc. is your only criteria for choosing a recipe, do not hesitate to consult a dietitian. Our dietitians will help you develop a healthy relationship with food.
Eat what you love! »
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