Diabetes Care and Education - A Dietetic Practice Group of the American Dietetic Association

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Butternut Squash Sauté

Ingredients:

2 cups of butternut squash, cut into large cubes
1 tbsp canola oil or vegetable oil
Salt, black pepper, coriander and ginger to taste

Directions:

Boil or bake the squash, before or after cutting into cubes.
Heat oil in skillet, add spices and squash, and cook for a few minutes.

Nutrition Facts
Serving Size ½ cup
Servings Per Recipe 4

Amount Per Serving

Calories 71

Total Fat 3.5 g

Saturated Fat 0.3 g

Monounsaturated Fat 2.0 g

Polyunsaturated Fat 1.0 g

Total Carbohydrate 10.7 g
(after subtracting fiber = 9.0)

Dietary Fiber 1.7 g

Protein 0.9 g

Sodium 294 mg*
*based on ½ tsp salt for entire recipe

Exchanges per Serving

½ Starch

½ Carbohydrate Choice

Note: Add sunflower seeds for extra crunchiness!

Courtesy of: Raquel Pereira, MS, RD

Menu Suggestions: Serve with salad, rice and lean meat.

Presentation Ideas: Garnish with fresh parsley leaves.

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This information is provided as a public service by DCE a dietetic practice group of the American Dietetic Association and the information is not intended to replace medical advice. Individuals should contact a registered dietitian to answer food and nutrition-related questions or for nutrition services. All information is the property of DCE DPG/ADA and may not be copied or modified for commercial purposes without the written consent of DCE DPG/ADA.