Photo: Ernest Porzi
Roasted Squash with Date Relish and Pumpkin Seeds
11 ingredients
Makes 8 to 10 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
318
Calories
11g
Protein
21g
Fat
25g
Carbs
Counts 8 of 12 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Date | 1 date (24g) medjool | 66 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Seed | not in our table | 0 |
| Pepita | not in our table | 0 |
| Dandelion | 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
- 1/3 cup shelled raw pumpkin seeds (pepitas)
- 1 teaspoon plus 3/4 cup extra-virgin olive oil, divided
- Kosher salt
- 4 pound kabocha or acorn squash, each squash halved through root end, seeded
- 1 tablespoon fresh thyme leaves
- Freshly ground black pepper
- 1/4 cup (or more) fresh lemon juice
- 1/4 cup chopped flat-leaf parsley
- 1 bunch dandelion greens, tough ends trimmed (about 4 ounces)
- 1 cup Deglet Noor dates (about 3 1/2 ounces), pitted, thinly sliced lengthwise
- 2 ounces Parmesan, cut into 1/4" cubes (about 1/3 cup; optional)
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