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Spice Roasted Butternut Squash

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.9967
Energy (kCal)314.919
Carbohydrates (g)18.2848
Total fats (g)27.9276
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat the oven to 200 degrees centigrade. | 2. Peel the butternut squash, then halve it lengthways and scoop out and discard the seeds. | 3. Cube the flesh. | 4. Put the olive oil in a roasting tin and place in the oven. | 5. Place the cumin, chili, coriander and salt in a pestle and mortar and crush together lightly. | 6. Throw the spices into the hot oil, then add the butternut squash, tossing to coat the pieces in the spiced oil. | 7. Roast for 30-35 minutes, turning from time to time until tender and golden brown. | ---------------------------------------------------------------------------
    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
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    cumin seed 1 teaspoon 7.875 0.929 0.374 0.4677
    red pepper flake 1 teaspoon crushed - - - -
    coriander 1 teaspoon ground 5.364 0.9898 0.2227 0.3199
    sea salt 1/2 teaspoon - - - -

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



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