Curried Butternut Squash Sauté

Butternut squash and Granny Smith apples complement the complex curry spice in this simple side dish.

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The Quick Take & Nutrition Info

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The Quick Take:

Calories 120
Fat 2 1/2g
Saturated Fat 0g
Sodium 150mg

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Nutrition Information:

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 120
Calories from Fat: 25),

% Daily Value

Total Fat: 2 1/2g; 2 1/2%
(Saturated Fat 0g, 0% Trans Fat 0g 0% ),
Cholesterol: 0mg; 0%;
Sodium: 150mg; 150%;
Total Carbohydrate: 23g; 23%
(Dietary Fiber 3g 3% Sugars 13g 13% ),
Protein: 1g; 1%

% Daily Value*:

Vitamin A: 200%;
Vitamin C: 15%;
Calcium: 6%;
Iron: 6%;

Exchanges:

0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;

Carbohydrate Choices:

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Prep Time 35 min
Total Time 35 min
Servings 4

Ingredients

2: teaspoons canola or olive oil

1: medium onion, chopped (1/2 cup)

2: cloves garlic, finely chopped

1: medium butternut squash (about 3 lb), peeled, seeded and cut into 1/2-inch pieces (about 3 cups)

2: medium Granny Smith apples, peeled, cut into 1/2-inch pieces (2 cups)

2: teaspoons packed brown sugar

1 1/2: teaspoons curry powder

1/4: teaspoon salt

Directions

1 In 12-inch nonstick skillet, heat oil over medium heat. Add onion and garlic; cook 2 minutes, stirring occasionally, until onion is crisp-tender.
2 Add squash, apples, sugar, curry powder and salt. Cook and stir 1 minute. Reduce heat to medium-low; cover and cook 10 to 12 minutes, stirring occasionally, until squash is tender. If desired, garnish with fresh thyme.

Did You Know?

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Expert Tips

Winter squash contains carotenoids, plant pigments that color them orange-yellow. Carotenoids are a form of vitamin A that help with vision.

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We calculated the nutrition of this recipe at the time it was created on 07/17/2012. NOTE: We do not include optional ingredients in our calculations.