Asian Butternut Squash
- Prep Time 15 min
- Total 25 min
- Servings 6
- Ingredients 6
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
-
Step1In 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.
-
Step2Meanwhile, in small bowl, mix brown sugar, soy sauce, and chili oil.
-
Step3Stir 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
1Tips from the Betty Crocker Kitchens
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