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Curried Butternut Squash Sauté

Say Yes to Squash

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

Prep Time:35 min

Start to Finish:35 min

makes:4 servings

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

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.
High Altitude (3500-6500 ft): No change.

Nutritional Information

1 Serving: Calories 120 (Calories from Fat 25); Total Fat 2 1/2g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 150mg; Total Carbohydrate 23g (Dietary Fiber 3g, Sugars 13g); Protein 1g Percent Daily Value*: Vitamin A 200%; Vitamin C 15%; Calcium 6%; Iron 6% Exchanges: 1 Other Carbohydrate; 1 Vegetable; 1/2 Fat Carbohydrate Choices: 1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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