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Sautéed Squash and Onions

Vegetarian Times Issue: May 1, 1907 p.70

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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.

Directions

Preheat oven to 350F. Coat baking sheet with cooking spray.
Place squash, 1 Tbs. oil and salt in large bowl, and toss.
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.
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.

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ingredient list

Serves 4

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.)

Nutritional Information

Per SERVING:

Calories	156
Protein	2g
Total fat	7g
Carbs	25g
Cholesterol	0mg
Sodium	591mg
Fiber	6g
Sugars	6g

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