Sautéed Butternut Squash, Oriental Style

Total time: 20 minutes
     Butternut squash sautéed with onion and soy sauce, another simple preparation for this savory fall vegetable.

 Ingredients: 

• 2 - 3 cups cubed butternut squash, 350gr, 12.4oz
• 1/2 onion, 88gr, 3.1oz
• 1 tbs soy sauce, 16gr, .56oz
• 1 tsp olive oil, 4.5gr, .16oz
• 1 tsp sesame or walnut oil, 4.5gr, .16oz

 Instructions:

• Slice butternut squash, (.5", 1.25cm) then cut into pieces.
• Roughly chop onion.
• Heat oils and soy sauce in a large, nonstick skillet over medium heat.  Add squash, onions and sauté 15 minutes, until squash and onions are nicely browned. Serve.

Note:  To clean butternut squash first peel it, using a potato/vegetable peeler.  If it's large (typically) cut it in half between the 'neck' and 'bowl' ends.  Then cut those in half the 'long' way.  Scoop the seeds out of the round end and discard.  I use the neck end for uniform pieces and the bowl end for soups and smaller pieces.

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Nutrition Information               Recipe serves 2             Entire Recipe / per serving Calories:   281 / 140.5 Total Carbohydrates:  50 / 25           Dietary Fiber:   9 / 4.5 Total Fat:  10 / 5          Saturated Fat:  1 / .5 Cholesterol:   0 / 0 Protein:   6 / 3 Calcium:  191 / 95.5 Sodium:    920 / 460

General Technical Details and Disclaimer:

Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/