Herbed Butternut Squash

9 35 127
Ingredients Minutes Calories
Prep Cook Servings
15 min 20 min 6
Herbed Butternut Squash
Health Rating


2 tbsp Extra virgin olive oil
1/2 tsp Sage, fresh (chopped)
908 gm Butternut squash (peeled, seeded and cut into 1-inch chunks)
1 small White onion (chopped)
1 clove(s) Garlic (minced)
1/2 tsp Nutmeg, ground
1/2 tsp Salt
1/2 tsp White pepper
1 cup Chicken broth (stock)


In a sauté pan over medium, heat olive oil and add squash and chopped onions. Cook until onions are clear and started to turn golden. Add sage, nutmeg and
season with salt and pepper.

Add broth and bring to a boil, reduce heat to simmer and cover with lid. Cook until squash is tender when pierced with a fork. Serve and enjoy.

Nutrition Facts

Per Portion

Calories 127
Calories from fat 43
Calories from saturated fat 6.5
Total Fat 4.8 g
Saturated Fat 0.7 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.6 g
Monounsaturated Fat 3.4 g
Cholesterol 0
Sodium 316 mg
Potassium 555 mg
Total Carbohydrate 19.0 g
Dietary Fiber 2.5 g
Sugars 3.7 g
Protein 1.9 g

Dietary servings

Per Portion

Vegetables 2.1

Energy sources

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