Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Marjoram | not in our table | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 Clove(s) garlic
- 1 Tablespoon(s) or more, all-purpose flour
- 1/2 Teaspoon(s) marjoram
- 1 Teaspoon(s) salt
- 1 Pinch(s) black pepper
- 2 1/2 Pound(s) cut into 1/3-in.dice butternut squash
- 2 Tablespoon(s) extra-virgin olive oil
- =
Directions
Preheat oven to 325F. In a small bowl, combine well eht garlic, flour, marjoram, salt and pepper.
In a well oiled, 2-quart (2-L) shallow baking dish, toss squash pieces with flour mixture, coating evenly, Drizzle coated squash with 1 tablesboon of the oil and toss well.
Drizzle the remaining olive oil over the mixture, cover dish tightly with foil and cut 3 slits in the foil to allow steam to escape.
Bake squash mixture in the upper third of preheated over for 40 minutes; remove foil and toss mixture gently. Increase heat to 400F and bake squash 40 minutes longer, or until browned lightly.