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Butternut Squash
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Rating: 3.9/5 (43 votes cast)

Meal Type: Side Dish
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Easy
Cuisine: Chinese
     Serving Size: 2 - Change
Nutritional Facts
Servings Per Recipe: 2

Amount Per Serving
Calories 197
% Daily Value**
Total Fat 1g
Saturated Fat 0g
Unsaturated Fat 1g
Cholesterol 0mg
Sodium 534mg
Total Carbohydrate 46g
Dietary Fiber 3g
Sugars 18g
Protein 6g
Vitamin A  661%Vitamin C  135%
Calcium  14%Iron  8%
Potassium  30%Vitamin E  10%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Butternut Squash

Recipe Tags: Vegetable Recipes

Date Added: May 14, 2016
This is a simple yet new and interesting way to make butternut squash. The addition of the other ingredients lends a unique taste to this dish.


2 cups Butternut Squash peeled, coarse chop
1 cup Carrot thin sliced
1 cup Onion coarse chop
2/3 cup Orange Juice
1 1/2 tablespoons Miso
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1. Dissolve miso in orange juice and set aside. Cook butter nut squash in water until it just looses its firmness and drain.

2. Meanwhile saute, in a large skillet, the carrots and onions in broth until onions are just translucent and the carrots are crisp tender.

3. Add the squash and orange juice mixture to the carrots and onions.

4. Continue cooking until the squash has the desired texture and the moisture has boiled off.

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Dietary Notes:
This recipe is low-fat with 1g per serving, low-saturated fat with 0g per serving and low-cholesterol with 0mg per serving

This recipe is high in Vitamin A with 661% of your daily recommended intake per serving. This recipe is high in Vitamin C with 135% of your daily recommended intake per serving. This recipe is a good source of Vitamin E with 10% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Fructose Malabsorption, Oranges, Onion allergies.
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