This recipe has Vitamin A (IU) as 442% (as a percentage of RDA).
You may need to take this into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.5% of RDA
• Calories: 10.1% of RDA
• Carbs: 4.7% of RDA
• Fat (total lipid): 16.2% of RDA
• Fiber: 6.2% of RDA
• Fructose: 0.8% of RDA
• Protein: 10.9% of RDA
• Sodium: 40.6% of RDA
• Sugar: 17.1% of RDA
• Vitamin A (IU): 442% of RDA
• Vitamin B6: 9.2% of RDA
• Vitamin C: 12.6% of RDA
• Iron: 0.4% of RDA
• Magnesium: 5.7% of RDA
• Manganese: 116% of RDA
• Niacin: 39.3% of RDA
• Potassium: 15.5% of RDA
• Zinc: 7.1% of RDA
If any nutritional component is greater than 50% of RDA
(or any vitamin/mineral is greater than 400% of RDA),
the recipe gets a “Nutrition to Note” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
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PREPARATION
1.
Preheat oven to 425°F.
2.
In a medium skillet over medium heat, heat the oil and butter. Add the onion and 1/2 teaspoon salt and cook until softened and starting to brown, 8 to 10 minutes, tossing occasionally.
3.
Transfer to a 3-quart gratin dish and add pumpkin, leek, thyme leaves, and 1/2 teaspoon salt, and pepper and toss to combine.
4.
Roast until squash is soft, tossing halfway through, about 45 minutes.
5.
Meanwhile, in a small saucepan, combine cream, reserved thyme stems, garlic, remaining 1/2 teaspoon salt, cayenne, and nutmeg.
6.
Bring to a simmer, whisk in cornstarch, and cook for 1 minute. Turn off heat, cover, and let steep about 30 minutes.
7.
Once squash is tender, remove thyme stems from cream mixture and pour cream over squash.
8.
Sprinkle with cheese and then breadcrumbs. Return to oven and cook until cream is bubbling, 5 to 7 minutes.
9.
Broil until top is golden brown, 2 to 3 minutes. Serve immediately.
NOTES, TIPS, TRICKS, HINTS, ETC:
Any kind of firm, sweet pumpkin or squash can be used for this recipe. If you want a shortcut, you can buy pre-cubed butternut squash. Just make sure the surface of the squash looks fresh and moist.
THIS RECIPE CAN BE CUSTOMIZED
Make it Dairy Free!
A partially dairy-free variant of this recipe can be made to reduce the amount of dairy.
Just substitute Earth Balance Natural Buttery Stick for butter.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 202
Protein 12.3 g
Carbohydrates 13.0 g
Iron 0.08 mg
Fiber 1.72 g
Calcium 4.62 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.
