Directions:
- Preheat the oven to 350°F (180°C).
- Peel the squash, cut it in half longways, remove the seeds and cut the flesh into 1in (3cm) chunks.
- Spread them out on a baking tray and sprinkle with a pinch of salt. Spoon over the ghee, syrup and ginger.
- Roast until the tips of the squash chunks turn golden brown. Towards the end scatter the pine nuts over the top so that they become toasted when the squash is cooked.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 391.62 Kcal (1640 kJ) | ||
| Calories from fat | 275.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.62g | 47% | |
|---|---|---|---|
| Cholesterol | 56.83mg | 19% | |
| Sodium | 7.49mg | 0% | |
| Potassium | 399.19mg | 8% | |
| Total Carbs | 30.69g | 10% | |
| Sugars | 22.37g | 89% | |
| Dietary Fiber | 1.97g | 8% | |
| Protein | 2.53g | 5% | |
| Vitamin C | 15mg | 25% | |
| Vitamin A | 0.7mg | 23% | |
| Iron | 1.5mg | 8% | |
| Calcium | 66.7mg | 7% | |
| Amount Per 100 g | |||
| Calories | 284.05 Kcal (1189 kJ) | ||
| Calories from fat | 199.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.21g | 47% | |
|---|---|---|---|
| Cholesterol | 41.22mg | 19% | |
| Sodium | 5.43mg | 0% | |
| Potassium | 289.54mg | 8% | |
| Total Carbs | 22.26g | 10% | |
| Sugars | 16.22g | 89% | |
| Dietary Fiber | 1.43g | 8% | |
| Protein | 1.84g | 5% | |
| Vitamin C | 10.9mg | 25% | |
| Vitamin A | 0.5mg | 23% | |
| Iron | 1.1mg | 8% | |
| Calcium | 48.4mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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