Stewed Butternut Squash

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 83
  • Fat: 1.7g
  • Saturated fat: 1.0g
  • Protein: 1.7g
  • Carbohydrate: 17.8g
  • Fiber: 4.1g
  • Cholesterol: 5mg
  • Iron: 0.9mg
  • Sodium: 220mg
  • Calcium: 61mg


  • 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


  1. 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.
  2. 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.
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