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Roasted Butternut Squash, With Swiss Chard or Spinach

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)41.2334
Energy (kCal)1142.4375
Carbohydrates (g)215.612
Total fats (g)24.7604
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 375°F. | 2. Peel squash and cut in half lengthwise. Scoop out seeds from the center and discard. Cut squash into large chunks. Coat with olive oil. Season seasoned salt and and rosemary to taste and arrange on a parchment-lined baking sheet. Bake for about 45=60 minutes stir half way through, roast until well caramelized. | 3. Coat shallots and garlic with olive oil. Season to taste with seasoned salt and spread on a second lined baking sheet. Bake for about 30 minutes, or until well caramelized. | 4. If using Swiss chard stir fry the stems for 2-3 minutes. If using tender greens just toss into the hot butternut without cooking before serving to just wilt. Swiss chard, kale and or collards you just want to lightly cook or eat raw for the good for you enzymes. If you don`t like it firm and crisp go ahead and simmer until desired texture is reached. | 5. When squash, shallots, and garlic are done, toss with greens, tossed pine nuts, sage and cranberries. Serve immediately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butternut squash 8 -10 cups diced 0.0 0.0 0.0 0.0
    olive oil - - - -
    shallot 7 peeled quartered 806.4 188.16 28.0 1.12
    garlic clove 20 peeled - - - -
    salt seasoned - - - -
    rosemary 1 sprig - - - -
    green 10 cups chopped 83.6 16.454 8.36 0.494
    pine nut 1/4 cup toasted 227.1375 4.4145 4.6204 23.0749
    sage chopped - - - -
    cranberry 1/2 cup dried 25.3 6.5835 0.253 0.0715

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



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