For a more savory version of this Pan-Roasted Butternut Squash, add 1 Tbs. of minced shallot to the dressing. Prefer something a bit sweeter? Add ¼ cup minced apple.
This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.
Ingredients
- 1 Tbs. + 1 Tbs. extra-virgin olive oil
- 1 lb. sliced butternut squash
- 1 Tbs. red wine vinegar
- 1 Tbs. whole-grain mustard
- ¼ tsp. kosher salt
- ¼ tsp. brown sugar
- ¼ tsp. fresh thyme leaves
Instructions
- In a large pan over medium heat, heat 1 Tbs. oil until shimmering.
- Sauté the squash until well browned on 1 side. Turn the squash over and add ¼ cup water to the pan. Cover and cook until tender, 3-5 minutes.
- In a small bowl, whisk together the remaining 1 Tbs. oil, vinegar, mustard, salt, and sugar until the sugar has dissolved.
- Sprinkle the squash with the thyme. Spoon the dressing over the squash.
Nutrition Information
Per serving (1 cup squash + 2 tsp. dressing):
- Calories: 120
- Total fat: 7 g
- Sat fat: 1 g
- Carbs: 14 g
- Fiber: 2 g
- Total sugar: 3 g
- Added sugar: <1 g
- Protein: 1 g
- Sodium: 200 mg
