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Curried Butternut Squash Sauté

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Curried Butternut Squash Sauté
  • Prep 35 min
  • Total 35 min
  • Servings 4
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Butternut squash and Granny Smith apples complement the complex curry spice in this simple side dish.
Updated Sep 20, 2016

Ingredients

  • 2 teaspoons canola or olive oil
  • 1 medium onion, chopped (1/2 cup)
  • 2 cloves garlic, finely chopped
  • 1 medium butternut squash (about 3 lb), peeled, seeded and cut into 1/2-inch pieces (about 3 cups)
  • 2 medium Granny Smith apples, peeled, cut into 1/2-inch pieces (2 cups)
  • 2 teaspoons packed brown sugar
  • 1 1/2 teaspoons curry powder
  • 1/4 teaspoon salt

Steps

  • 1
    In 12-inch nonstick skillet, heat oil over medium heat. Add onion and garlic; cook 2 minutes, stirring occasionally, until onion is crisp-tender.
  • 2
    Add squash, apples, sugar, curry powder and salt. Cook and stir 1 minute. Reduce heat to medium-low; cover and cook 10 to 12 minutes, stirring occasionally, until squash is tender. If desired, garnish with fresh thyme.

Tips from the Betty Crocker Kitchens

  • tip 1
    Winter squash contains carotenoids, plant pigments that color them orange-yellow. Carotenoids are a form of vitamin A that help with vision.

Nutrition

220 Calories, 3g Total Fat, 3g Protein, 46g Total Carbohydrate, 17g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
220
Calories from Fat
25
Total Fat
3g
4%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
160mg
7%
Potassium
960mg
28%
Total Carbohydrate
46g
15%
Dietary Fiber
11g
44%
Sugars
17g
Protein
3g
% Daily Value*:
Vitamin A
660%
660%
Vitamin C
40%
40%
Calcium
15%
15%
Iron
10%
10%
Exchanges:
3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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