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Libyan Pumpkin Dip

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2.3615
Energy (kCal)559.536
Carbohydrates (g)20.0373
Total fats (g)55.0165
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Peel and chop butternut squash. Place in a sauce pan with water oil and salt. Bring to the boil. | 2. Simmer covered until butternut squash is cooked, then uncover and simmer until all the water has evaporated. | 3. Grate or crush garlic and add to the pan along with the paprika. Stir in and cook for a further five minutes. | 4. Leave to cool and refrigerate, serve chilled with bread or rolls. Or alternatively serve hot over rice. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butternut squash 1 63.0 16.366 1.4 0.14
    water 2 cups 0.0 0.0 0.0 0.0
    salt 1/2 tablespoon - - - -
    garlic clove 7 - - - -
    olive oil 1/4 cup 477.36 0.0 0.0 54.0
    paprika 1 tablespoon sweet 19.176 3.6713 0.9615 0.8765

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



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