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Roasted Squash with Buckweat and Couscous

A creative dish for butternut squash that oozes flavour through cheese, lemon, herbs and spices.
  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves

    people

  • 1 large butternut squash
  • 1 fresh red chilli
  • 1 tablespoon cumin seeds
  • 5 g fresh thyme
  • 1 tablespoon olive oil
  • 100 g buckwheat
  • 125 g couscous
  • 250 ml water
  • 1 Knorr vegetable stock pot
  • 1/2 a lemon
  • 150 g feta cheese fat free
  • 25 g pumpkin seeds

NUTRITIONAL INFORMATION

 

Amount per serving

Protein (g)

13.7g

Energy (kJ)

1642kJ

Energy (kcal)

393kcal

Carbohydrate incl. fibre (g)

52.9g

Carbohydrate excl. fibre (g)

46.5g

Sugar (g)

6.8g

Fibre (g)

6.4g

Fat (g)

15.7g

Saturated fat (g)

7.0g

Unsaturated fat (g)

5.3g

Total

54.9g

6567kJ

1573kcal

211.8g

186.1g

27.3g

25.7g

62.6g

27.9g

21.1g