Nutritional Info

Nutrition Facts

Serving Size 1 (178g)

Calories 89
Calories from Fat 8 (9%)
Amount Per Serving %DIV
Total Fat 0.9g 1%
Saturated Fat 0.3g 2%
Monounsaturated Fat 0.4g
Polyunsaturated Fat 0.2g
Trans Fat 0.0g
Cholesterol 3.6mg 1%
Sodium 28.4mg 1%
Potassium 340.4mg 7%
Total Carbohydrate 17.6g 6%
Dietary Fiber 0.3g 1%
Sugars 14.1g
Protein 2.4g 5%

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Recipe Description
Acorn, butternut or Hubbard squash can all be used in this simple recipe. Serve the squash as a light main course, with warm crusty bread, or as a side dish for grilled meat or poultry.
Prep time
20 min
Cook time
55 min
Ready In
1 hr 15 min


Serves Tool

Serves To:USMetric
3   fresh rosemary sprigs, stems removed and leaves chopped
3 Tablespoon(T)  garlic flavored olive oil
28 Ounce(oz)  tomatoes, chopped
1 Pinch(pn)  salt, to taste
1 Pinch(pn)  black pepper, ground, to taste
2 1/4 Pound(lb)  pumpkin or orange winter squash, peeled and sliced


Preheat the oven to 325° F. Heat the oil in a large frying pan and cook the pumpkin or squash slices, in batches, until they are golden brown. Remove them from the pan and set them aside as they are cooked. Add the tomatoes to the pan and cook over a medium high heat for 10 minutes, or until the mixture is of a thick sauce consistency. Stir in the rosemary and season to taste with salt and ground black pepper. Layer the pumpkin slices and tomatoes in an ovenproof dish, ending with a layer of tomatoes. Bake for 35 minutes, or until the top is lightly glazed and beginning to turn golden brown, and the pumpkin is tender. Serve immediately.

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