Name: Roasted octopus and pumpkin bake
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 90 g cooked octopus tentacles, cut into 1-inch pieces; 3.5 oz unsweetened pumpkin purée; 5 oz Yukon Gold potato, cubed into 1/2-inch pieces; 3 oz broccoli florets, finely chopped; 1/3 cup 2% cottage cheese; 2 tbsp shredded cheddar cheese; 1 tsp olive oil; 1/4 tsp garlic powder; 3/4 tsp salt; 1/2 tsp black pepper; 2 tsp lemon juice

Nutrition

Per serving

471 calories

Protein: 44g; 37% of calories
Carbs: 45g; 38% of calories
Fat: 13g; 25% of calories

Instructions

Prep 15 min · Cook 25 min

Preheat your oven to 400°F. In an 8-inch square baking dish, toss the potato cubes with the oil, half the salt, and half the pepper. Spread them into a single layer and roast for 20 minutes until they are tender and starting to brown.
While the potatoes roast, combine the pumpkin purée, cottage cheese, chopped broccoli, shredded cheddar, lemon juice, garlic powder, and the remaining salt in a small bowl. Stir until well mixed.
Remove the dish from the oven. Stir the octopus pieces in with the potatoes. Spoon the pumpkin and cheese mixture over the top. Return the dish to the oven and bake until the topping is hot and the octopus is just warmed through, about 10 minutes. Top with the remaining pepper before serving. Done when topping is hot and bubbling, 145°F.

Nutrition

Ingredients

Instructions

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