Sautéed Squash and Onions - Yoga Journal

Sautéed Squash and Onions

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For a quick side dish, double the recipe, freeze half, then heat it up when you’re in a rush to get dinner on the table.

  • SERVINGServings

Ingredients

  • 2 lbs. butternut squash, cut into 1-inch dice (about 4 cups)
  • 2 Tbs. olive oil, divided
  • 1 tsp. salt
  • 1 small onion, chopped (about 1 cup)
  • 3 cloves garlic, minced (about 1 Tbs.)

Preparation

  1. Preheat oven to 350F. Coat baking sheet with cooking spray.
  2. Place squash, 1 Tbs. oil and salt in large bowl, and toss.
  3. Heat remaining oil in skillet over medium heat. Add onion, and sauté 5 to 7 minutes. Add garlic, and cook 1 minute more. Add squash, and cook 5 minutes, or until just soft.
  4. Spread squash mixture on prepared baking sheet. Season with salt and pepper, and bake 5 minutes, stirring occasionally. Remove from pan immediately to prevent sticking, and serve.

Nutrition Information

  • Serving Size: Serves 4
  • Calories: 156
  • Carbohydrate Content: 25 g
  • Fat Content: 7 g
  • Fiber Content: 6 g
  • Protein Content: 2 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 591 mg
  • Sugar Content: 6 g