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Asian Butternut Squash

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By Betty Crocker Kitchens
Updated Feb 21, 2017
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Asian Butternut Squash

  • Prep Time 15 min
  • Total 25 min
  • Servings 6
  • Ingredients 6
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Ingredients

  • 1/4 cup water
  • 1 small butternut squash, peeled, seeded, cut into 1/2-inch pieces (about 4 cups)
  • 3 tablespoons packed brown sugar
  • 2 tablespoons soy sauce
  • 1 1/2 teaspoons chili oil
  • 1/4 cup chopped green onions (4 medium)

Instructions

  • Step 
    1
    In 10-inch nonstick skillet, heat water to boiling. Add squash; reduce heat to medium. Cover and simmer 7 to 10 minutes or until squash is almost tender when pierced with a fork.
  • Step 
    2
    Meanwhile, in small bowl, mix brown sugar, soy sauce, and chili oil.
  • Step 
    3
    Stir soy sauce mixture into squash and water in skillet. Heat to boiling; reduce heat to medium-low. Cook uncovered 2 minutes, stirring occasionally. Stir in onion; cook 2 minutes longer, stirring frequently, until squash is tender.

Nutrition

80 Calories
1g Total Fat
1g Protein
16g Total Carbohydrate
10g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
80
Calories from Fat
10
Total Fat
1g
2%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
310mg
13%
Potassium
260mg
7%
Total Carbohydrate
16g
5%
Dietary Fiber
1g
5%
Sugars
10g
Protein
1g
% Daily Value*:
Vitamin A
180%
180%
Vitamin C
10%
10%
Calcium
4%
4%
Iron
4%
4%
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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