Provencal Pumpkin From Claudia Roden
Updated Oct. 12, 2023
- Total Time
- 40 minutes
- Prep Time
- 10 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 13-pound pumpkin
- 1tablespoon finely minced garlic
- Salt and freshly ground black pepper
- 4tablespoons extra-virgin olive oil
- 1cup finely chopped Italian parsley
Nutritional analysis per serving (6 servings)
128 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 12 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 2 grams protein; 577 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Preheat oven to 425 degrees.
- Step 2
Peel the pumpkin and remove the seeds and stringy core. Cut the flesh into one-inch cubes.
- Step 3
Place pumpkin in a shallow baking dish and toss with remaining ingredients.
- Step 4
Bake 20 to 30 minutes, until the pumpkin is tender.
- Prepared this way, pumpkin is excellent served over freshly cooked linguine.
Private Notes
Comments
Advertisement