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Squash Pie

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)45.9897
Energy (kCal)1782.1574
Carbohydrates (g)334.6581
Total fats (g)38.4372
  • Cuisine

    North American >> US >> US

  • Dietary Style

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 425 degrees F (220 degrees C). In a small saucepan, cover squash cubes with water. Bring to a boil and cook until tender, about 15 minutes. Drain, cool and mash. Measure out 2 cups of mashed squash and refrigerate remaining leftover amount. | 2. Mix sugar, salt, and spices. Blend in milk, squash, eggs, and butter or margarine. Pour filling into unbaked pie shell. | 3. Bake at 425 degrees F (220 degrees C) for 40 minutes, or until a knife blade inserted in the center comes out clean. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pastry crust pie 1 recipe - - - -
    white sugar 1 cup 774.0 199.96 0.0 0.0
    cinnamon 1/8 teaspoon ground - - - -
    nutmeg 1/8 teaspoon ground 1.4438 0.1355 0.0161 0.0999
    salt 1 pinch - - - -
    butter 1 tablespoon melted 85.5 3.9285 2.6715 7.2
    ginger 1/2 teaspoon ground 0.8 0.1777 0.0182 0.0075
    milk 2 cups 297.68 23.3264 15.372 15.9576
    butternut squash 2 pounds 408.2336 106.05 9.0719 0.9072
    egg 3 214.5 1.08 18.84 14.265

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



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