Sautéed Butternut Squash
Sautéed Butternut Squash is the perfect vegetable side dish. Easy to make, goes beautifully with some many dishes, and made with just diced squash, olive oil, salt, garlic power, and broth.
Servings: 4 servings
- 1 medium butternut squash about 1.5-2 pounds
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon garlic powder
- 1/2 cup broth or water
Peel, deseed, and cut squash into small, bite-sized pieces. About 1/2 inch cubes.
In a large skillet, heat oil over medium heat. Once hot, add butternut squash carefully and stir to coat them with oil. Season with the salt and garlic powder. Cook for about 10 minutes, stirring frequently. This will give the squash a lovely caramelized crust.
After 10 minutes, add the broth or water. Cover and cook another 10 minutes or until the squash is tender.
Calories: 148kcal | Carbohydrates: 22g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 416mg | Potassium: 662mg | Fiber: 4g | Sugar: 4g | Vitamin A: 19994IU | Vitamin C: 39mg | Calcium: 90mg | Iron: 1mg