• 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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Ingredients

Ingredient Checklist

Directions

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  • 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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Instructions Checklist
  • 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; 7 g total fat; 1 g saturated fat; 1 g polyunsaturated fat; 5 g monounsaturated fat; 0 mg cholesterol; 183 mg sodium. 472 mg potassium; 18 g carbohydrates; 3 g fiber; 5 g sugar; 2 g protein; 12731 IU vitamin a; 31 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 65 mcg folate; 0 mcg vitamin b12; 61 mg calcium; 1 mg iron;

Reviews

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