Ingredients:
- 1 2- lb butternut squash, peeled , halved lengthwise, seeded, cut crosswise into 1/4-inch-thick slices
Directions:
- Steam squash until almost tender when pierced with fork, about 5 minutes. Cool squash slightly. Melt butter in large nonstick skillet over medium heat. Continue to cook until butter is golden brown and aromatic, about 2 minutes. Add squash and rosemary and toss until squash is tender, heated through and coated with browned butter, about 3 minutes. Season generously with salt and pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 152.9 Kcal (640 kJ) | ||
| Calories from fat | 51.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.73g | 9% | |
|---|---|---|---|
| Cholesterol | 15.18mg | 5% | |
| Sodium | 9.89mg | 0% | |
| Potassium | 801.02mg | 17% | |
| Total Carbs | 27.25g | 9% | |
| Sugars | 4.54g | 18% | |
| Dietary Fiber | 4.56g | 18% | |
| Protein | 2.34g | 5% | |
| Vitamin C | 47.7mg | 79% | |
| Vitamin A | 2.3mg | 78% | |
| Iron | 2.3mg | 13% | |
| Calcium | 111.1mg | 11% | |
| Amount Per 100 g | |||
| Calories | 65.35 Kcal (274 kJ) | ||
| Calories from fat | 22.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.45g | 9% | |
|---|---|---|---|
| Cholesterol | 6.49mg | 5% | |
| Sodium | 4.23mg | 0% | |
| Potassium | 342.34mg | 17% | |
| Total Carbs | 11.64g | 9% | |
| Sugars | 1.94g | 18% | |
| Dietary Fiber | 1.95g | 18% | |
| Protein | 1g | 5% | |
| Vitamin C | 20.4mg | 79% | |
| Vitamin A | 1mg | 78% | |
| Iron | 1mg | 13% | |
| Calcium | 47.5mg | 11% | |
* 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.
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