Butternut Squash Sauté

Butternut Squash Sauté

Get your dark green and yellow veggies now. Squash and spinach pair for a skillet-easy side.

Prep Time

35

Minutes

Total Time

35

Minutes

Makes

8

servings

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
  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.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Simplify
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.
How-To
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 Information:

1 Serving (1 Serving)
  • Calories 70
    • (Calories from Fat 20),
  • Total Fat 2g
    • (Saturated Fat 1g,),
  • Cholesterol 5mg;
  • Sodium 65mg;
  • Total Carbohydrate 13g
    • (Dietary Fiber 2g,
  • Protein 2g;
Percent Daily Value*:
    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.