Butternut Squash Saute

ChubbyBunny
ChubbyBunny Posts: 3,523 Member
edited September 19 in Recipes
r6682fp.jpg

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.

Nutrition Information:
1 Serving: Calories 70 (Calories from Fat 20); Total Fat 2g (Saturated Fat 1g, Trans Fat ncg); Cholesterol 5mg; Sodium 65mg; Total Carbohydrate 13g (Dietary Fiber 2g, Sugars ncg); Protein 2g Percent Daily Value*: Vitamin A 82%; Vitamin C 16%; Calcium 6%; Iron 6% Exchanges: 0 Other Carbohydrate; 2 Vegetable; 1/2 Fat Carbohydrate Choices: nc

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.

Replies

  • ChubbyBunny
    ChubbyBunny Posts: 3,523 Member
    r6682fp.jpg

    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.

    Nutrition Information:
    1 Serving: Calories 70 (Calories from Fat 20); Total Fat 2g (Saturated Fat 1g, Trans Fat ncg); Cholesterol 5mg; Sodium 65mg; Total Carbohydrate 13g (Dietary Fiber 2g, Sugars ncg); Protein 2g Percent Daily Value*: Vitamin A 82%; Vitamin C 16%; Calcium 6%; Iron 6% Exchanges: 0 Other Carbohydrate; 2 Vegetable; 1/2 Fat Carbohydrate Choices: nc

    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.
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