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Roasted Squash with Buckweat and Couscous

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

Nutritional information

 

Amount per serving

Protein (g)

13.7g

Energy (kJ)

1639kJ

Energy (kcal)

392kcal

Carbohydrate incl. fibre (g)

52.8g

Carbohydrate excl. fibre (g)

46.4g

Sugar (g)

6.7g

Fibre (g)

6.4g

Fat (g)

15.6g

Saturated fat (g)

7.0g

Unsaturated fat (g)

5.3g

Monounsaturated fat (g)

4.5g

Polyunsaturated fat (g)

0.8g

Trans fat (g)

0.0g

Cholesterol (mg)

33mg

Sodium (mg)

856mg

Salt (g)

2.14g

Vitamin A (IU)

20862IU

Vitamin C (mg)

54.3mg

Calcium (mg)

307mg

Iron (mg)

3.20mg

Potassium (mg)

817mg

Total

54.8g

6555kJ

1570kcal

211.2g

185.6g

26.9g

25.6g

62.6g

27.9g

21.1g

17.9g

3.2g

0.0g

133mg

3425mg

8.57g

83446IU

217.1mg

1228mg

12.79mg

3268mg

  • 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