Winter Squash Sautee
Winter Squash Sauté
  • Yield: 8 servings
Print

Winter Squash Sauté

By 2015-05-12

Key Points

  • Serving size: 137 grams
  • For the best buy, choose butternut or acorn squash that are heavy and have smooth skins.
  • To prepare squash, rinse and cut squash in half or quarters. Use a spoon to scoop out the seeds and then peel the squash.
  • To keep fresh, store in a cool, dry place for up to 3 months.
  • Squash contains potassium, which is good for a healthy heart.

Download English | Download Spanish

Ingredients

Instructions

  1. Cut squash in quarters. Scoop out the seeds. Peel and cut into small cubes.
  2. In a large frying pan, put the oil over medium heat.
  3. Add the onions to the frying pan. Cook 2 minutes, stirring often.
  4. Add the squash to the frying pan. Cover and cook until the squash is tender, about 20 minutes.
  5. Add salt and black pepper to taste. Enjoy!
  6. Refrigerate leftovers.

 

Nutrition facts per serving

Winter Squash Saute_9-2015

Photo Credit: “squash” by scott feldstien / CC BY 2.0