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Butternut Squash With Onions & Sage
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Rating: 3.9/5 (20 votes cast)

Meal Type: Dinner
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Easy
Cuisine: American
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 602
% Daily Value**
Total Fat 22g
Saturated Fat 11g
Unsaturated Fat 2g
Cholesterol 20mg
Sodium 653mg
Total Carbohydrate 91g
Dietary Fiber 5g
Sugars 17g
Protein 17g
Vitamin A  924%Vitamin C  128%
Calcium  47%Iron  26%
Potassium  44%Vitamin E  18%
** 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 With Onions & Sage

Recipe Tags: Vegetable Recipes

Date Added: May 20, 2016
In the step 7 if you add some roasted coconut paste and add some coconut milk then the flavor will be more good. For seasoning add some cumin powder and a half spoon of sugar. The taste will come out very well. Best have try, good luck.


4 tablespoons Vegetable Oil lite
4 cups Onions thinly sliced
4 Thyme Leaves
2 Cloves Of Garlic minced
8 cups Butternut Squash cut in 1/2-inch
1/2 cup Flour
2 tablespoons Leaves Sage chopped
2 tablespoons Parsley chopped
Salt to taste
Pepper to taste
1/2 cup Gruyere Cheese grated
1/2 cup Whole Milk
1 cup Fresh Bread Crumbs
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1. Preheat oven to 350 degrees.

2. Warm half the oil in a skillet, add onions and thyme and cook over medium0high heat.

3. Stir frequently, until onions are lightly caramelized, about 12 to 15 minutes.

4. Add half the garlic, season with salt and pepper and cook 3 minutes more.

5. Dredge squash in flour. Heat remaining oil in large pan, add squash and saute until it begins to brown, about 7 minutes.

6. Add sage and parsley, season with salt and plenty of pepper; cook another minute or so.

7. Spread onion mixture on bottom of dish; add squash and cheese.

8. Pour in milk and cover with bread crumbs. Cover and bake 25 minutes; remove cover and bake another 25 minutes, until top is browned.

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Dietary Notes:
This recipe is low-cholesterol with 19.75mg per serving

This recipe is high in Vitamin A with 924% of your daily recommended intake per serving. This recipe is high in Vitamin C with 128% of your daily recommended intake per serving. This recipe is a good source of Vitamin E with 18% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Milk, Gluten, Cheese, Garlic, Onion allergies.
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