Millet-stuffed Pumpkin with Hazelnut Broccoli Pesto

Millet-stuffed Pumpkin with Hazelnut Broccoli Pesto

3.7 3 Bewertungen

Zubereitung 25 Min

Gesamt 1 Std.

8 portions

Zutaten

Pumpkin

pumpkins small, halved horizontally, seeds removed
2
olive oil for drizzling
fine sea salt for seasoning

Millet

garlic cloves
2
onions quartered
100 g
olive oil
20 g
millet grains
300 g
raisins
60 g
water
600 g
ground cumin
1 tsp
vegetable stock paste, homemade
1 ½ tsp
1 ½ vegetable stock cubes (for 0.5 l each), gluten free, crumbled
pitted black olives sliced, to taste
50 - 60 g
ground black pepper to taste
2 - 3 pinches

Hazelnut Broccoli Pesto

hazelnuts
100 g
Parmesan cheese cut in pieces (2 cm)
100 g
water
500 g
broccoli florets
400 g
fresh basil leaves
10 g
garlic clove
1
olive oil
80 g
fine sea salt
½ tsp
ground black pepper
1 pinch

Schwierigkeitsgrad

einfach

Nährwerte pro 1 portion

Natrium 394.8 mg

Protein 16.1 g

Kalorien 2208.6 kJ / 527.9 kcal

Fett 26.3 g

Ballaststoff 7.2 g

Gesättigte Fettsäuren 5.2 g

Kohlenhydrate 64.5 g

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