Baked Pumpkin With Oregano And Pancetta
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | New | 1 | Servings | |
INGREDIENTS
| Splash of olive oil | ||
| 1 | Onion, chopped | |
| 1 | Clove garlic, finely chopped | |
| 1 | Pumpkin, peeled sealed and | |
| cubed | ||
| 2 | Plum tomatoes, peeled | |
| seeded and | ||
| cubed | ||
| 150 | White wine, 1/4 pint | |
| 4 | Thinly sliced pancetta, cut | |
| into pieces | ||
| Few sprigs fresh oregano | ||
| chopped |
INSTRUCTIONS
Fry onion, garlic and pancetta in the oil. Add the pumpkin and fry until golden. Add the wine, tomato and oregano. Season and turn into an oven proof dish. Bake for 20 minutes, until the pumpkin is softened and golden. Garnish with extra chopped herbs. Converted by MC_Buster. Per serving: 204 Calories (kcal); 1g Total Fat; (5% calories from fat); 4g Protein; 25g Carbohydrate; 0mg Cholesterol; 24mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 128
Calories From Fat: 17
Total Fat: 2.1g
Cholesterol: 0mg
Sodium: 713.8mg
Potassium: 854.9mg
Carbohydrates: 23g
Fiber: 10.3g
Sugar: 6.3g
Protein: 10.4g