Spread - roast pumpkin and potato
Preparation time:
Makes: 2 cups
Recipe highlights Serves: 5
- Suitable to microwave
- Suitable to freeze
- Best served immediately
- Dairy free
- Nut free
- Easy to swallow
- Low salt
- Share
this recipe - Email this recipe
- Save
this recipe - Add recipe to your shopping list for re-using and sharing
Ingredients
- 250 g pumpkin, peeled and cut into 5cm cubes
250 g potatoes, peeled and chopped into 5cm cubes
1/4 cup parsley, finely chopped
1 tablespoon olive oil
3 tablepoons mayonnaise
salt and cracked pepper, to taste
Cooking method
-
1. Steam pumpkin and potatoes until soft.
2. Cool and mash.
3. Add parsley, olive oil, mayonnaise, salt and cracked black pepper to taste.
4. Mix all ingredients well.
Notes: Serve cold in a sandwich or pita bread.
Nutritional facts
 | Average quantity per Serving | Average quantity per 100g |
| Weight (g) | 130.19g | 100.00g |
| Energy (kJ) | 355.64kJ | 273.17kJ |
| Protein (g) | 2.83g | 2.18g |
| Total fat (g) | 1.98g | 1.52g |
| - Saturated fat (g) | 0.47g | 0.36g |
| - Polyunsaturated fat (g) | 0.40g | 0.31g |
| - Monounsaturated fat (g) | 0.98g | 0.75g |
| Cholesterol (mg) | 0.77mg | 0.59mg |
| Carbohydrate-available (g) | 13.00g | 9.99g |
| CarbohydrateSE (g) | 12.94g | 9.94g |
| - Sugars (g) | 3.50g | 2.69g |
| Water (g) | 107.66g | 82.70g |
| Dietary fibre (g) | 1.77g | 1.36g |
| Thiamin (mg) | 0.09mg | 0.07mg |
| Riboflavin (mg) | 0.08mg | 0.06mg |
| Niacin (mg) | 1.31mg | 1.01mg |
| Niacin equivalents (mg) | 1.88mg | 1.44mg |
| Vitamin C (mg) | 24.38mg | 18.72mg |
| Total folate (ug) | 34.54ug | 26.53ug |
| Total vitamin A equivalents (ug) | 312.60ug | 240.12ug |
| Retinol (ug) | 0.04ug | 0.03ug |
| Beta carotene equivalents (ug) | 1856.56ug | 1426.07ug |
| Sodium (mg) | 31.98mg | 24.57mg |
| Potassium (mg) | 497.28mg | 381.97mg |
| Magnesium (mg) | 19.42mg | 14.91mg |
| Calcium (mg) | 20.75mg | 15.94mg |
| Phosphorus (mg) | 63.65mg | 48.89mg |
| Iron (mg) | 0.74mg | 0.57mg |
| Zinc (mg) | 0.39mg | 0.30mg |
Contributed by:
(Logo links to further information)
Source: These recipes were developed and tested by Consumer Science students studying Community Nutrition at RMIT University in 2003.
This recipe was orginally published as:
Roast pumpkin and potato spread
Recipe publication date on: 07/23/2003
Last reviewed on: 14/11/2013
