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Butternut Squash and Potatoes With Rosemary (Slow Cooker)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)6.7424
Energy (kCal)745.8316
Carbohydrates (g)64.0854
Total fats (g)54.4219
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Put all the ingredients except the water into the slow cooker and toss to combine. | 2. Add the water and cook on HIGH until the vegetables are tender, about 2 1/2 to 3 hours. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    potato 1 1/2 cups peeled cut 173.25 39.3525 4.6125 0.2025
    butternut squash 1 1/2 cups peeled cut 94.5 24.549 2.1 0.21
    garlic clove 6 - - - -
    salt 1/2 teaspoon - - - -
    black pepper 1/8 teaspoon ground 0.7216 0.1839 0.0299 0.0094
    olive oil 1/4 cup 477.36 0.0 0.0 54.0
    rosemary sprig 2 inches - - - -
    water 1/4 cup 0.0 0.0 0.0 0.0

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



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