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 calories; protein 1.3g; carbohydrates 15.1g; dietary fiber 2.6g; sugars 2.8g; fat 2.1g; saturated fat 0.3g; vitamin a iu 13776.3IU; vitamin c 27.2mg; folate 35mcg; calcium 62.2mg; iron 0.9mg; magnesium 44.1mg; potassium 456.2mg; sodium 5.2mg; thiamin 0.1mg.
1 starch, 1/2 fat