Stewed Butternut Squash

recipe

Yield:

6 servings (serving size: 2/3 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 10 Minutes
Cook: 25 Minutes

Nutritional Information

Calories 83
Fat 1.7 g
Satfat 1.0 g
Protein 1.7 g
Carbohydrate 17.8 g
Fiber 4.1 g
Cholesterol 5 mg
Iron 0.9 mg
Sodium 220 mg
Calcium 61 mg

Ingredients

1 1/2 tablespoons light stick butter
1 1/4 cups chopped sweet onion (about 1 medium)
1 (1 1/2-pound) butternut squash, peeled, seeded, and cut into 1 1/2-inch pieces
2 tablespoons dark brown sugar
1/2 teaspoon salt
1 teaspoon chopped fresh thyme
1/2 cup water

Preparation

Melt butter in a medium saucepan over medium heat. Add onion, and cook 5 minutes or until tender and golden. Add squash and remaining 4 ingredients.

Bring to a boil; cover, reduce heat, and simmer 20 minutes or until squash is tender.

Note:

Microwave the whole butternut squash about 1 minute on HIGH so that it's softer and easier to cut.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2001
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