Roasted Baby Marrow with Pumpkin and Cheese
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Roasted Baby Marrow with Pumpkin and Cheese
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59 10.5g / 59%
27 10.7g / 27%
14 5.8g / 14%

The energy content breakdown shows the amount of the macronutrients (i.e. carbohydrate, protein and fat) contained in one serving of the recipe and their relative contribution (in %) to the total energy content of the serving.

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MyMenu IQ™ generates a nutritional score, considering the energy content and the nutrients in the menu, and their contribution towards achieving nutritional recommendations as based on a 2,000 kcal daily diet for an average adult.
 
MyMenu IQ™ guides you to select a balanced menu on a scale from 0 to 100, with focus on the main meal.

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Room for Balance Improvement (0 - 44)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

Great Balance (70 - 100)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

Good Balance (45 - 69)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

The MyMenu IQ™ score applies to the digital recipe as described on the site. Nutrition composition data for food ingredients and food products is based on Standard Food Composition Databases such as USDA SR28, BLS32 as well as food label data.

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Roasted Baby Marrow with Pumpkin and Cheese

(0)
55 Min
Easy

Ingredients

6 Servings

This dish has been optimized for 6 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:

ingredient_quantity
recipe ingredient
600  g
Pumpkin peeled and cut
600  g
zucchinis
0.25  tsp
White Pepper
1  pinch
dried oregano
2  tbsp
Olive oil
1  tbsp
Nuts, pine nuts, dried
75  g
Crumbled white cheese
2  cubes
MAGGI® Vegetable Bouillon
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Nutrition Value

Carbohydrates
10.72 g
Energy
150.75 kcal
Fats
10.53 g
Protein
5.84 g
Information per serving

Instruction

55 Minutes

  • Step 1

    1 Min
    Place the pumpkin and baby marrow cubes on a roasting tray, then sprinkle with generous pinches of black pepper and oregano. Roast in a preheated oven at 150°C for around 50 mins.

  • Step 2

    1 Min
    Once the vegetables are cooked, place a large, heavy-based non-stick frying pan or wok on medium heat with the oil. Roast the pine nuts until golden in color, and then add the roasted vegetables with the cheese and the MAGGI® Vegetable Bouillon.Cook them for 4 mins until the cheese starts to melt. Serve straight away with hot toasted bread.

  • Step3

    1 Min
    Serve.
Roasted Baby Marrow with Pumpkin and Cheese

Step 1 of 3

Place the pumpkin and baby marrow cubes on a roasting tray, then sprinkle with generous pinches of black pepper and oregano. Roast in a preheated oven at 150°C for around 50 mins.

Roasted Baby Marrow with Pumpkin and Cheese

Step 2 of 3

Once the vegetables are cooked, place a large, heavy-based non-stick frying pan or wok on medium heat with the oil. Roast the pine nuts until golden in color, and then add the roasted vegetables with the cheese and the MAGGI® Vegetable Bouillon.Cook them for 4 mins until the cheese starts to melt. Serve straight away with hot toasted bread.

Roasted Baby Marrow with Pumpkin and Cheese

Step3 of 3

Serve.

Recipe PDF

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