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Summer Squash Au Gratin

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)10.7729
Energy (kCal)645.2482
Carbohydrates (g)21.8792
Total fats (g)59.2974
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 350*F. | 2. Boil sliced squash in a large pot of salted water for 5-8 minutes, until just starting to soften. Pour into a colander and let drain. | 3. While squash drains, add oil and melt butter in a medium saucepan set on medium-high. Add onion and saute until just starting to turn golden. Add garlic and saute 2 minutes more. | 4. In a large bowl, gently fold together cooked squash, onion mixture, sour cream, cream cheese, Asiago, salt and pepper until well combined. Pour into a buttered casserole dish. | 5. Top with Panko crumbs. | 6. Bake in the center of the oven for 25-30 minutes. If the topping doesn’t brown or get crispy enough, feel free to turn on the broiler for a minute or two (but watch the casserole closely). Now! I do my Happy Food Dance. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    yellow squash 3 -4 sliced - - - -
    onion 1 sliced 44.0 10.274000000000001 1.21 0.11
    garlic clove 3 sliced - - - -
    butter 1 tablespoon 85.5 3.9285 2.6715 7.2
    olive oil 1 tablespoon 119.34 0.0 0.0 13.5
    cream 1/2 cup sour 227.7 5.3245 2.806 22.2525
    cream cheese 2 ounces softened 167.265 1.9845 4.0257 16.2162
    asiago cheese 1 cup grated - - - -
    salt 1/2 teaspoon - - - -
    pepper 1/4 teaspoon ground 1.4432 0.3677 0.0597 0.0187
    panko breadcrumb 1/2 cup - - - -

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



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