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Recipe in: Vegetables

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.

Sautéed Butternut Squash, Oriental Style Ingredients: 


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.


               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: