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Butternut Squash Sauté

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  • Prep 35 min
  • Total 35 min
  • Servings 8
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Get your dark green and yellow veggies now. Squash and spinach pair for a skillet-easy side.
By Betty Crocker Kitchens
Updated Jan 30, 2006
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Ingredients

  • 4 slices bacon, cut into 1-inch pieces
  • 1 medium onion, chopped (1/2 cup)
  • 6 cups 1/2-inch pieces peeled butternut squash (2 small)
  • 1/2 teaspoon chopped fresh or 1/8 teaspoon dried thyme leaves
  • 1/8 teaspoon pepper
  • 3 cups firmly packed baby spinach leaves

Steps

  • 1
    In 12-inch skillet, cook bacon over medium-low heat, stirring occasionally, until crisp. Stir in onion. Cook about 2 minutes, stirring occasionally, until onion is crisp-tender.
  • 2
    Stir in squash, thyme and pepper. Cover and cook 8 to 10 minutes, stirring occasionally, until squash is tender. Stir in spinach just until wilted.

Tips from the Betty Crocker Kitchens

  • tip 1
    There's no need to chop the onion yourself. Use 1/2 cup frozen chopped onion instead, and you don't have to thaw it first.
  • tip 2
    For 12 servings, use 6 slices bacon, 2/3 cup chopped onion, 9 cups squash, 3/4 teaspoon fresh or 1/4 teaspoon dried thyme leaves, 1/4 teaspoon pepper and 4 1/2 cups spinach leaves. Prepare in Dutch oven.

Nutrition

70 Calories, 2g Total Fat, 2g Protein, 13g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
70
Calories from Fat
20
Total Fat
2g
0%
Saturated Fat
1g
0%
Cholesterol
5mg
0%
Sodium
65mg
0%
Total Carbohydrate
13g
0%
Dietary Fiber
2g
0%
Protein
2g
% Daily Value*:
Vitamin A
82%
82%
Vitamin C
16%
16%
Calcium
6%
6%
Iron
6%
6%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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