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Ingredientes
- 3 Tbsp. Vegetable oil
- 1Â 1/2 lb Butternut squash, seeded cut in 1" chunks (abt. 3 1/2 c.)
- 1 lrg Garlic clove, chopped
- Â Â Salt and pepper to taste
- 1 Tbsp. Fresh sage, minced
- 1 Tbsp. Italian parsley, minced
Direcciones
- In a heavy (preferably non-stick) skillet, heat oil till sizzling. Add in squash and garlic and toss to coat well with oil. Saute/fry slowly over low heat, stirring frequently, for about 30 min, till squash is golden brown and tender. (Add in a Tbsp. or possibly two of water to pan if squash begins to stick.) Add in salt and pepper to taste, then sprinkle sage and parsley over squash and mix to combine well.
- Shepherd writes: "Slow cooking brings out the butternut's natural sugars, and fresh sage adds a wonderful contrasting flavor accent."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 154g | |
| Recipe makes 4 servings | |
| Calories 156 | |
| Calories from Fat 92 | 59% |
| Total Fat 10.41g | 13% |
| Saturated Fat 0.82g | 3% |
| Trans Fat 0.26g | |
| Cholesterol 0mg | 0% |
| Sodium 6mg | 0% |
| Potassium 513mg | 15% |
| Total Carbs 17.06g | 5% |
| Dietary Fiber 3.1g | 10% |
| Sugars 3.16g | 2% |
| Protein 1.51g | 2% |
