Pumpkin–Date Casserole
Servings
8 servings
Ingredients
- 1 1/2 kg 3.3 pounds fresh pumpkin
- 2 leeks
- 150 g 5.2 ounces dates, around 10 large
- 3 tablespoons olive oil
- 2 tablespoons honey
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1 teaspoon salt
- Fresh thyme to serve
Instructions
- Cut the pumpkin into 3-cm (1-inch) cubes and the leeks into thick slices.
- Toss with the olive oil, honey, cinnamon, ginger and salt. Roast with the dates at
- 200°C/400°F for 40-45 minutes.
- Sprinkle with fresh thyme before serving.
Nutrition
Nutrition Facts
Pumpkin–Date Casserole
Amount per Serving
Calories
178
% Daily Value*
Fat
6
g
9
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Sodium
298
mg
13
%
Potassium
814
mg
23
%
Carbohydrates
34
g
11
%
Fiber
3
g
13
%
Sugar
23
g
26
%
Protein
3
g
6
%
Vitamin A
16361
IU
327
%
Vitamin C
20
mg
24
%
Calcium
68
mg
7
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
Kitchen Notes
Prepare the pumpkin and date components in advance, then roast close to serving for thebest contrast between soft fruit and caramelised edges. Serve as a warm, sweet-savoury side for either holiday menu. Use the pumpkin or winter squash variety that is sweetest and most readily available.
Prepare the pumpkin and date components in advance, then roast close to serving for thebest contrast between soft fruit and caramelised edges. Serve as a warm, sweet-savoury side for either holiday menu. Use the pumpkin or winter squash variety that is sweetest and most readily available.