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Butternut sage squash

IngredientsConvert
  • 900 g butternut squash, peeled, seeded and cut in 1.5cm dices
  • 1 tbsp butter, unsalted
  • 1/2 tbsp sage leaves, fresh, finely chopped
  • 1 pinch freshly ground black pepper
  • 1 pinch fresh ground salt
  • 60 ml water
Preparation

  1. Melt butter in large skillet over medium-high heat.
  2. Add squash and season with salt and pepper.
  3. Cook for 5-6 minutes, tosing frequently, until squash is slightly brown.
  4. Add 60ml water and reduce heat to medium-low. Cover it.
  5. Simmer squash until tender, for 8-10 minutes.
  6. Toss with sage before serving.

Good points

  • High in dietary fiber
  • High in manganese
  • High in magnesium
  • High in potassium
  • High in riboflavin
  • High in vitamin A
  • Very high in vitamin B6
  • Very high in vitamin C

Information
Preparation time: 22 min
Portions: 4
Difficulty: easy
Cuisine: American
General (in 1 portion)
Calories: 128.12 kcal
Carbohydrates: 26.62 g
Cholesterol: 7.63 mg
Sugar: 4.96 g
Protein: 2.33 g
Fat: 3.14 g

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Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com