4 Serves
108 Mins
Preheat your oven to 175°C and prepare the pumpkin by peeling and dicing it into uniform cubes.
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Vitamin K
14 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
86 µg / 400 µgCalcium
36 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
39 mg / 420 mgPhosphorus
49 mg / 1,250 mgPotassium
805 mg / 4,700 mgSodium
300 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
2 g / 28 gSugar
22 g / 50 gSaturated Fat
3 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
43 gAlcohol
0 g
Toss the cubed pumpkin with a drizzle of oil and a pinch of salt and pepper on a baking sheet, then roast until tender and slightly caramelized.
While the pumpkin roasts, arrange the cinnamon rolls on a baking pan and bake according to the package instructions until golden brown.
In a large skillet, combine the roasted pumpkin and cinnamon rolls, gently folding them together over low heat to warm through and incorporate the flavors.
Season the mixture with a final touch of salt and pepper, then serve immediately while hot.
3
g50
g10
g
