Butternut squash and Granny Smith apples complement the complex curry spice in this simple side dish.
Curried Butternut Squash Sauté
- Prep Time 35 min
- Total 35 min
- Servings 4
- Ingredients 8
Ingredients
- 2 teaspoons canola or olive oil
- 1 medium onion, chopped (1/2 cup)
- 2 cloves garlic, finely chopped
- 1 medium butternut squash (about 3 lb), peeled, seeded and cut into 1/2-inch pieces (about 3 cups)
- 2 medium Granny Smith apples, peeled, cut into 1/2-inch pieces (2 cups)
- 2 teaspoons packed brown sugar
- 1 1/2 teaspoons curry powder
- 1/4 teaspoon salt
Instructions
-
Step1In 12-inch nonstick skillet, heat oil over medium heat. Add onion and garlic; cook 2 minutes, stirring occasionally, until onion is crisp-tender.
-
Step2Add squash, apples, sugar, curry powder and salt. Cook and stir 1 minute. Reduce heat to medium-low; cover and cook 10 to 12 minutes, stirring occasionally, until squash is tender. If desired, garnish with fresh thyme.
Nutrition
220
Calories
3g
Total Fat
3g
Protein
46g
Total Carbohydrate
17g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 220
- Calories from Fat
- 25
- Total Fat
- 3g
- 4%
- Saturated Fat
- 0g
- 0%
- Trans Fat
- 0g
- Cholesterol
- 0mg
- 0%
- Sodium
- 160mg
- 7%
- Potassium
- 960mg
- 28%
- Total Carbohydrate
- 46g
- 15%
- Dietary Fiber
- 11g
- 44%
- Sugars
- 17g
- Protein
- 3g
% Daily Value*:
- Vitamin A
- 660%
- 660%
- Vitamin C
- 40%
- 40%
- Calcium
- 15%
- 15%
- Iron
- 10%
- 10%
Exchanges:
3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;Carbohydrate Choice
3Tips from the Betty Crocker Kitchens
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