Sautéed Butternut Squash
Source: EatingWell.com, October 2017
To make ahead: Peel and cube squash; refrigerate, covered, for up to 3 days before cooking.
Serving Size: 1/2 cup
75.4 calories; protein 1.3g 3% DV; carbohydrates 15.1g 5% DV; exchange other carbs 1; dietary fiber 2.6g 10% DV; sugars 2.8g; fat 2.1g 3% DV; saturated fat 0.3g 1% DV; vitamin a iu 13776.3IU 276% DV; vitamin c 27.2mg 45% DV; folate 35mcg 9% DV; calcium 62.2mg 6% DV; iron 0.9mg 5% DV; magnesium 44.1mg 16% DV; potassium 456.2mg 13% DV; sodium 5.2mg; thiamin 0.1mg 13% DV.
1 starch, 1/2 fat