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Baked Winter Squash with Garlic and Cream

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

10.7g

Energy (kJ)

1353kJ

Energy (kcal)

321kcal

Carbohydrate incl. fibre (g)

15.4g

Carbohydrate excl. fibre (g)

10.7g

Sugar (g)

9.1g

Fibre (g)

4.7g

Fat (g)

26.2g

Saturated fat (g)

16.5g

Unsaturated fat (g)

1.4g

Monounsaturated fat (g)

1.0g

Polyunsaturated fat (g)

0.4g

Trans fat (g)

0.0g

Cholesterol (mg)

72mg

Sodium (mg)

235mg

Salt (g)

0.58g

Vitamin A (IU)

1572IU

Vitamin C (mg)

76.1mg

Calcium (mg)

229mg

Iron (mg)

2.42mg

Potassium (mg)

1013mg

Total

43.0g

5411kJ

1286kcal

61.6g

42.9g

36.6g

18.7g

104.7g

65.9g

5.5g

4.0g

1.5g

0.0g

286mg

938mg

2.33g

6288IU

304.4mg

914mg

9.67mg

4052mg

  • 250 ml cream
  • 3 cloves garlic, crushed
  • 20 ml fresh thyme, chopped
  • 1 pinch black pepper
  • 1.5 kg assorted squash, cubed (e.g. baby pumkins, baby marrows, patty pans butternut etc.)
  • 1 sachet Knorr Roasted Vegetables Veggie Bake
  • 50 g Parmesan cheese
  • 30 ml parsley, chopped