Butternut squash is a hearty winter side dish to warm you up on a chilly day. Packed with heart-healthy and immune-boosting nutrients vitamins A, C and E, it is good for you AND delicious! This sautéed butternut squash recipe is savory and simple, cooked with pepper, thyme and a sweet onion. (Always talk to your doctor or dietitian before trying a new recipe.)
Total Time: 00 hours 30 minutes
Servings: 8
Author: American Kidney Fund Kidney Kitchen
Ingredients
- 1 tablespoon olive oil
- 4 cups butternut squash, peeled, seeded and cut into 1-inch cubes
- ½ sweet onion, chopped
- 1 teaspoon fresh thyme, chopped
- Pinch of black pepper, freshly grounded
Nutrition Per Serving
- Calories: 53.13
- Protein: 0.87 g
- Cholesterol: 0.00 mg
- Calcium: 38.24 mg
- Potassium: 271.88 mg
- Phosphorus: 28.82 mg
- Fiber: 1.61 g
- Fat: 1.78 g
Instructions
1. In a large skillet over medium-high heat, heat the olive oil.
2. Add the butternut squash and sauté until tender, about 15 minutes.
3. Add the onion and thyme, sauté for 5 minutes.
4. Season with pepper, and serve hot.