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Roasted Squash With Balsamic Vinegar

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)-
Energy (kCal)-
Carbohydrates (g)-
Total fats (g)-
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 400º. Line a cookie sheet with foil. | 2. Cut the squash lengthwise in half. | 3. Seed and cut it into 4" squares with skin on. Score the flesh with crosshatch cuts about 1/2 inch deep. | 4. Rub all over with olive oil. | 5. Set the pieces skin-side-down on the cookie sheet and sprinkle with coarse salt and freshly ground pepper. | 6. Bake 45 minutes or until easily pierced with a knife and lightly browned. | 7. Serve hot or at room temperature, sprinkled with balsamic vinegar. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    acorn squash 1 1/2 - 2 lbs 0.0 0.0 0.0 0.0
    extra virgin olive oil - - - -
    salt black pepper ground - - - -
    balsamic vinegar 3 -4 tablespoons 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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