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Butternut Squash With Pistou

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)13.6078
Energy (kCal)612.3504
Carbohydrates (g)159.075
Total fats (g)1.3608
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. To prepare the pistou: | 2. Put the olive oil, garlic, basil leaves and a pinch of salt in a small food processor. Blend well and transfer to a small bowl (if making by hand, crush the garlic into a paste, then mix with the oil and salt, and then add finely chopped basil leaves to the paste). | 3. To prepare the squash: | 4. Preheat the oven to 400°F. | 5. Trin the stem, then cut the squash lengthwise. | 6. Scoop out the seeds. | 7. Put the squash halves cut side up in a roasting pan. | 8. Sprinkle the cut sides with salt. | 9. Brush generously with the pistou, and let some well up in the seed cavity. | 10. Roast for 40-45 minutes, until just browned at the edges and tender when pierced with a knife. | 11. Serve hot, with the remaining pistou. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    extra virgin olive oil 1/3 cup - - - -
    garlic clove 4 - - - -
    basil leaf 2/3 - 1 cup - - - -
    butternut squash 3 lbs 612.3504 159.075 13.6078 1.3608
    fine sea salt 1 pinch - - - -

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



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