Butternut Squash Sauté

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

  • Prep Time 35 min
  • Total Time 35 min
  • Servings 8

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
  • 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.

Expert Tips

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.

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
70
(
Calories from Fat
20),
% Daily Value
Total Fat
2g
2%
(Saturated Fat
1g,
1%
),
Cholesterol
5mg
5%;
Sodium
65mg
65%;
Total Carbohydrate
13g
13%
(Dietary Fiber
2g
2%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
82%;
Vitamin C
16%;
Calcium
6%;
Iron
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;
Carbohydrate Choices:
 
*Percent Daily Values are based on a 2,000 calorie diet.