Sautéed Butternut Squash
Heat oil in a large saucepan over medium heat.Advertisement
Add squash; cook, stirring frequently, until tender and lightly browned, about 15 minutes.
To make ahead: Peel and cube squash; refrigerate, covered, for up to 3 days before cooking.
Serving Size: 1/2 cup
75 calories; 2.1 g total fat; 0.3 g saturated fat; 5 mg sodium. 456 mg potassium; 15.1 g carbohydrates; 2.6 g fiber; 3 g sugar; 1.3 g protein; 13776 IU vitamin a iu; 27 mg vitamin c; 35 mcg folate; 62 mg calcium; 1 mg iron; 44 mg magnesium;
1 starch, 1/2 fat