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Sauteed Butternut Squash
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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Total Time:
Cook Method: Stove
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 155
% Daily Value**
Total Fat 11g
Saturated Fat 6g
Unsaturated Fat 1g
Cholesterol 0mg
Sodium 8mg
Total Carbohydrate 17g
Dietary Fiber 0g
Sugars 3g
Protein 2g
Vitamin A  344%Vitamin C  40%
Calcium  8%Iron  10%
Potassium  13%Vitamin E  7%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Sauteed Butternut Squash

Date Added: May 30, 2020


3 Tablespoons Vegetable Oil 1.5 TB
1 Clove Of Garlic minced
1 Tablespoon Italian Parsley chopped
1 1/2 Pounds Butternut Squash seeded
1 Tablespoon Fresh Sage chopped
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1. In a heavy (preferably non-stick) skillet, heat oil until sizzling.

2. Add squash and garlic and toss to coat well with oil.

3. Saute slowly over low heat, stirring frequently, for about 30 minutes, until squash is golden and tender.

4. (Add a tablespoon or two of water to pan if squash begins to stick).

5. Add salt and pepper to taste, then sprinkle sage and parsley over squash and mix to combine well.

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Dietary Notes:
This recipe is low-sodium with 8mg per serving and low-cholesterol with 0mg per serving

This recipe is high in Vitamin A with 344% of your daily recommended intake per serving. This recipe is high in Vitamin C with 40% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Garlic allergies.
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