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Butternut Squash Sauté


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


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


Total fat may be slightly higher than the sum of individual fat totals due to rounding or lack of available information (some food items in the software do not have an indicated breakdown of mono- and polyunsaturated fats).

Add sunflower seeds for extra crunchiness!

Menu Suggestions

Serve with salad, rice and lean meat.

Presentation Ideas

Garnish with fresh parsley leaves.

Courtesy of:
Raquel Pereira MS RD LD

Nutrition Facts Servings Per Recipe: 4
Amount Per Serving Calories 71
Total Fat 3.5g
Saturated Fat 0.3g
Monounsaturated Fat 5.2g
Polyunsaturated Fat 5.2g
Sodium 294 mg
Total Carbohydrate 10.7g
(after subtracting fiber = 9.0g)
Dietary Fiber 1.7g
Protein 0.9g

Exchanges per Serving

½ Starch
½ Carbohydrate Choice