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Roasted Butternut Squash With Mint and Toasted Pumpkin Seeds

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.0784
Energy (kCal)491.44
Carbohydrates (g)2.7248
Total fats (g)54.0
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 425°F Cut squash into 1 1/2"-thick wedges, leaving skin on. Scrape off seeds and strings with a large spoon and discard. Coat wedges with 3 tablespoons oil and season with salt and pepper. Lay wedges cut side down on a large rimmed baking sheet. Roast, carefully turning halfway through, until golden brown on both sides, about 30 minutes. | 2. Heat remaining 1 tablespoon oil in a small skillet over medium-high heat. Add pumpkin seeds and cook, swirling pan often, until seeds are puffed and brown but still have a bit of green, 4–5 minutes. Transfer seeds to paper towels to drain. Sprinkle with salt. DO AHEAD: Squash and toasted pumpkin seeds can be made 4 hours ahead. Let stand separately at room temperature. Rewarm squash before serving. | 3. Transfer squash to a large platter and drizzle with balsamic vinegar. Sprinkle squash with torn mint leaves and toasted pumpkin seeds. | 4. Read More http://www.epicurious.com/recipes/food/views/Roasted-Squash-with-Mint-and-Toasted-Pumpkin-Seeds-368265#ixzz2mjZb8QJI. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butternut squash 2 - - - -
    olive oil 4 tablespoons divided 477.36 0.0 0.0 54.0
    kosher salt black pepper ground - - - -
    pumpkin seed 1/4 cup shelled - - - -
    balsamic vinegar 1 tablespoon aged 14.08 2.7248 0.0784 0.0
    mint leaf 1/4 cup - - - -

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



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