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Asian Butternut Squash

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  • Prep 15 min
  • Total 25 min
  • Servings 6
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By Betty Crocker Kitchens
Updated Feb 21, 2017
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Ingredients

  • 1/4 cup water
  • 1 small butternut squash, peeled, seeded, cut into 1/2-inch pieces (about 4 cups)
  • 3 tablespoons packed brown sugar
  • 2 tablespoons soy sauce
  • 1 1/2 teaspoons chili oil
  • 1/4 cup chopped green onions (4 medium)

Steps

  • 1
    In 10-inch nonstick skillet, heat water to boiling. Add squash; reduce heat to medium. Cover and simmer 7 to 10 minutes or until squash is almost tender when pierced with a fork.
  • 2
    Meanwhile, in small bowl, mix brown sugar, soy sauce, and chili oil.
  • 3
    Stir soy sauce mixture into squash and water in skillet. Heat to boiling; reduce heat to medium-low. Cook uncovered 2 minutes, stirring occasionally. Stir in onion; cook 2 minutes longer, stirring frequently, until squash is tender.

Tips from the Betty Crocker Kitchens

  • tip 1
    Chili oil is vegetable oil that has been infused with chili peppers. Characteristically red in color, it adds spicy heat to Asian dishes. Look for it near other Asian products at your supermarket. Once opened, it can be stored for up to 6 months at room temperature, or longer if refrigerated.

Nutrition

80 Calories, 1g Total Fat, 1g Protein, 16g Total Carbohydrate, 10g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
80
Calories from Fat
10
Total Fat
1g
2%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
310mg
13%
Potassium
260mg
7%
Total Carbohydrate
16g
5%
Dietary Fiber
1g
5%
Sugars
10g
Protein
1g
% Daily Value*:
Vitamin A
180%
180%
Vitamin C
10%
10%
Calcium
4%
4%
Iron
4%
4%
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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