Rating: 3 stars
15 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 3
  • 15 Ratings

To peel butternut squash, cut it in half and use a vegetable peeler to remove the peel. The vegetable combo makes a vitamin-rich healthy side-dish.

Source: Better Homes and Gardens

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Recipe Summary

prep:
25 mins
cook:
8 mins
total:
33 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In skillet combine squash and potatoes. Add 1 cup water. Bring to boiling, reduce heat. Simmer, covered, 8 to 10 minutes or until vegetables are tender. Drain. Set aside. In same skillet cook sweet pepper, onion, and garlic in hot olive oil over medium heat until onion is tender, stirring occasionally. Stir in brown sugar. Remove from heat. Stir in thyme, basil, 1/2 tsp. salt, and peppers.

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  • Combine sweet pepper and potato mixtures in skillet. Place spinach in bowl. Top with potato mixture Sprinkle thyme. (Or, let potato mixture stand at room temperature, covered, up to 2 hours before serving over spinach.) Makes 8 to 10 (1-cup) servings

Nutrition Facts

134 calories; fat 7g; saturated fat 1g; carbohydrates 18g; mono fat 5g; poly fat 1g; insoluble fiber 3g; sugars 5g; protein 2g; vitamin a 12730.6IU; vitamin c 31.3mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1.2mg; vitamin b6 0.2mg; folate 64.5mcg; sodium 183mg; potassium 472mg; calcium 60.6mg; iron 1.3mg.
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