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Ginger Butternut Squash Casserole

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)12.2305
Energy (kCal)514.5752
Carbohydrates (g)96.9334
Total fats (g)15.1104
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Steam the squash over salted water for about 20 minutes or until tender. | 2. While still warm process the squash with the ginger and butter until it has a smooth texture. | 3. Taste, season with salt& pepper. | 4. If you wish add the brown sugar (it gives it a mellow taste). | 5. Place in casserole. | 6. You may now cover and refrigerate until 30 minutes before dinner or put in in a 350f oven for 20 minutes, covered and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butternut squash 1 1/2 lb cut 306.1752 79.5375 6.8039 0.6804
    butter 2 tablespoons 171.0 7.857 5.343 14.4
    ginger 2 teaspoons peeled minced 3.2 0.7108 0.0728 0.03
    salt pepper - - - -
    brown sugar 1 tablespoon 34.2 8.8281 0.0108 0.0

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



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