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Baked Butternut Squash and Parmesan Cheese Gratin

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)72.8969
Energy (kCal)1090.3626
Carbohydrates (g)120.4599
Total fats (g)38.242
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut the peeled and seeded butternut squash into 1" cubes or chunks and place them in to a well buttered gratin dish. Season the butternut squash generously with black pepper and a little salt. | 2. Mix the grated parmesan cheese with the fresh bread crumbs, nuts and chopped thyme and then sprinkle over the top of the butternut squash. | 3. Dot the butter all over the cheese and nut topping. | 4. Bake it in a pre-heated oven, 200C/400F/Gas 6, for about 35 to 45 minutes, until the butternut squash is soft and the topping is golden brown. | 5. Serves 2 as a main course and 4 as a vegetable accompaniment. | 6. Serve piping hot with crusty bread and salad, if serving as a main course. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butternut squash 1 peeled seeded 63.0 16.366 1.4 0.14
    parmesan cheese 4 ounces grated 419.5725 45.3592 45.3592 5.6699
    breadcrumb 2 ounces 50.4333 0.0 11.22 0.2833
    pecan 2 ounces chopped 234.1668 43.885 4.8194 4.9328
    thyme leaf 2 tablespoons chopped 50.4333 0.0 11.22 0.2833
    butter 2 ounces 323.19 14.8497 10.0983 27.215999999999998
    salt - - - -
    black pepper - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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