Gingerly Butternut Squash Recipe

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Ingredients:

Serving

2 tsp vegetable oil
2 tbsp chopped fresh ginger
1 1/2 cups cubed peeled butternut squash
3/4 cup chicken broth
1 zucchini , roll-cut (about 1/4 lb.)
1 tsp sesame oil
1/4 cup chopped macadamia nuts
2 tbsp chopped crystallized ginger

Directions:

Place a stir-fry pan over high heat until hot.
Add the oil, swirling to coat the sides.
Add the ginger and cook, stirring, until fragrant, about 20 seconds.
Add the squash and broth, reduce the heat to medium, cover and cook until the squash is half cooked, about 3 minutes.
Add the zucchini and continue to cook, covered, until both vegetables are tender, about 3 minutes longer.
Add the sesame oil and toss to coat the vegetables.
Stir in the nuts and the crystallized ginger.
Transfer to a serving plate and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	146.28 Kcal (612 kJ)
Calories from fat	88.07 Kcal
		% Daily Value*
Total Fat	9.79g	15%
Sodium	165.03mg	7%
Potassium	393.43mg	8%
Total Carbs	14.71g	5%
Sugars	1.53g	6%
Dietary Fiber	2.15g	9%
Protein	2.11g	4%
Vitamin C	24mg	40%
Vitamin A	0.5mg	18%
Iron	1.2mg	7%
Calcium	41.4mg	4%

Amount Per 100 g
Calories	99.46 Kcal (416 kJ)
Calories from fat	59.88 Kcal
		% Daily Value*
Total Fat	6.65g	15%
Sodium	112.21mg	7%
Potassium	267.5mg	8%
Total Carbs	10g	5%
Sugars	1.04g	6%
Dietary Fiber	1.46g	9%
Protein	1.43g	4%
Vitamin C	16.3mg	40%
Vitamin A	0.4mg	18%
Iron	0.8mg	7%
Calcium	28.1mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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