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Roasted Butternut With Spinach Pesto And Pumpkin Seeds Recipe – Reuben Riffel Recipe
Ingredients
- for the butternut
- 1 butternut, peeled and cubed
- Olive oil for drizzling
- salt and freshly ground black pepper to season
- for the pesto
- 40g garlic cloves
- 40g fresh root ginger, peeled
- 60mls olive oil
- 5mls ground cumin
- 5mls smoked paprika
- 200g baby spinach
- 240g peppadews, cubed
- Rind of 1 lemon, finely chopped
- to serve
- 30g pumpkin seeds, toasted
View Full Recipe at Lavendar and Lime
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 305g | |
| Calories 790 | |
| Calories from Fat 635 | 80% |
| Total Fat 71.72g | 90% |
| Saturated Fat 10.41g | 42% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 135mg | 6% |
| Potassium 1429mg | 41% |
| Total Carbs 30.05g | 8% |
| Dietary Fiber 7.7g | 26% |
| Sugars 2.26g | 2% |
| Protein 16.87g | 27% |
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