Sautéed Butternut Squash
Butternut squash is prepared like a vegetable, but is actually classified as a fruit because of its seeds. You might have guessed by the color that this sunny ingredient is very high in beta-carotene, the same antioxidant found in carrots.
Butternut squash is also a wonderful source of vitamins A, B6, C, and E, so it can help reduce the risk of heart disease and boost the immune system. Butternut squash can also help stabilize blood sugar and protect against diabetes and macular degeneration.
Makes
Serving size
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
Instructions
- In a large skillet over medium-high heat, heat the olive oil.
- Add the butternut squash and sauté until tender, about 15 minutes.
- Add the onion and thyme, and sauté for 5 minutes.
- Season with pepper, and serve hot.
Cooking Tip
Other winter squash are suitable alternatives for this dish if you can’t get butternut. Acorn, calabaza, delicata, hubbard, and kabocha are delicious varieties and have a similar nutrition profile to butternut squash.
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