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Ingredientes
- 1 lb butternut squash peeled, seeded, cubed
- 1 Tbsp. unsalted butter or possibly margarine
- 1 x onion coarsely minced
- 1 x carrot peeled and thinly sliced
- 1 stalk celery rib thinly sliced
- 3 x cloves garlic chopped
- 2 Tbsp. cilantro or possibly parsley minced
- 2 tsp grnd cumin
- 1 tsp fresh ginger grated
- 1 lb canned white kidney beans liquid removed (cannelini beans)
Direcciones
- Place squash in a steamer basket over boiling water. Cover saucepan and steam 10-12 min or possibly till tender. Drain, reserving liquid, and set aside. Heat butter in a heavy nonstick skillet over medium heat. Add in onion, carrot, celery and garlic.
- Cover skillet and cook 10 min, stirring occasionally, till onion is tender. Stir in squash, remaining ingredients and salt and pepper to taste. Simmer 5-10 min, adding sufficient reserved liquid to keep mix from drying out.
- Description: "Squash with cannelini"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 263g | |
| Recipe makes 4 servings | |
| Calories 188 | |
| Calories from Fat 35 | 19% |
| Total Fat 3.98g | 5% |
| Saturated Fat 2.04g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 360mg | 15% |
| Potassium 738mg | 21% |
| Total Carbs 32.67g | 9% |
| Dietary Fiber 9.0g | 30% |
| Sugars 6.11g | 4% |
| Protein 7.69g | 12% |
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