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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)

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

Monounsaturated fat (g)

4.5g

Polyunsaturated fat (g)

0.8g

Trans fat (g)

0.0g

Cholesterol (mg)

33mg

Sodium (mg)

854mg

Salt (g)

2.14g

Vitamin A (IU)

20879IU

Vitamin C (mg)

56.9mg

Calcium (mg)

305mg

Iron (mg)

3.22mg

Potassium (mg)

823mg

Total

54.9g

6567kJ

1573kcal

211.8g

186.1g

27.3g

25.7g

62.6g

27.9g

21.1g

17.9g

3.2g

0.0g

133mg

3416mg

8.54g

83516IU

227.5mg

1221mg

12.87mg

3291mg

  • 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