Roasted Pear and Kabocha Squash with Pumpkin Seeds Recipe | Yummly
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Part of

Roasted Pear and Kabocha Squash with Pumpkin Seeds

TASTING TABLE
14Ingredients
50Minutes
490Calories
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Roasted Pear and Kabocha Squash with Pumpkin Seeds
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Ingredients

US|METRIC
4 SERVINGS
  • 1 kabocha squash (about 3 pounds, halved)
  • 1 cup white wine vinegar
  • kosher salt
  • 3/4 kabocha squash (reserved)
  • 2 pears (cored and cut into 6 wedges)
  • 6 Tbsp. olive oil (divided)
  • 6 thyme sprigs (divided)
  • kosher salt (to taste)
  • 1 pear (thinly sliced)
  • 2 Tbsp. fresh lemon juice
  • 2 Tbsp. pumpkin seed oil
  • 1 tsp. grated lemon zest (finely)
  • 1/2 cup toasted pumpkin seeds
  • grated Parmesan
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    NutritionView More

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    490Calories
    Sodium
    Fat
    Carbs
    Fiber
    Potassium
    Calories490Calories from Fat320
    % DAILY VALUE
    Total Fat36g55%
    Saturated Fat5g25%
    Trans Fat0g
    Cholesterol<5mg1%
    Sodium460mg19%
    Potassium840mg24%
    Protein8g
    Calories from Fat320
    % DAILY VALUE
    Total Carbohydrate36g12%
    Dietary Fiber8g32%
    Sugars17g
    Vitamin A45%
    Vitamin C50%
    Calcium10%
    Iron20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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