nutritional information

Per Serving:

  • Calories: 156
  • Protein: 2 g
  • Total Fat: 7 g
  • Saturated Fat: 1 g
  • Carbohydrates: 25 g
  • Cholesterol: 0 mg
  • Sodium: 591 mg
  • Fiber: 6 g
  • Sugar: 6 g
Vegan Gluten-Free

Sautéed Squash and Onions

Sautéed Squash and Onions

Serves 4

30 minutes or fewer

For a quick side dish, double the recipe, freeze half, then heat it up when you’re in a rush to get dinner on the table.
  • 2 lbs. butternut squash, cut into 1-inch dice (about 4 cups)
  • 2 Tbs. olive oil, divided
  • 1 tsp. salt
  • 1 small onion, chopped (about 1 cup)
  • 3 cloves garlic, minced (about 1 Tbs.)

1. Preheat oven to 350°F. Coat baking sheet with cooking spray.

2. Place squash, 1 Tbs. oil, and salt in large bowl, and toss.

3. Heat remaining oil in skillet over medium heat. Add onion, and sauté 5 to 7 minutes. Add garlic, and cook 1 minute more. Add squash, and cook 5 minutes, or until just soft.

4. Spread squash mixture on prepared baking sheet. Season with salt and pepper, and bake 5 minutes, stirring occasionally. Remove from pan immediately to prevent sticking, and serve.

May/June 2007 p.70

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comments

Thank you very much to make my change to vegetarian more easy. Leslie Brito.

Leslie Brito - 2012-11-26 19:24:12

It took more like 12 minutes for the squash to cook. After 5 minutes it was just starting to cook. It was good though. Maybe as a Sunday snack to have sitting out...

Ashley - 2010-09-30 19:48:33