Pan Roasted Butternut Squash and Apples
Minutes Prep time: 15
Minutes Total time: 30
Servings: 4
Difficulty: easy
Minutes Prep time: 15
Minutes Total time: 30
Servings: 4
Difficulty: easy
3 tablespoons Parkay® Original Spread-tub
1 pkg (12 oz each) refrigerated butternut squash pieces (12 oz = about 3 cups)
1-1/2 cups chopped Granny Smith apple (1-1/2 cups = 1 large)
1/2 cup apple juice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon salt
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 47 mg | 5% |
Carbohydrate | 20 g | 7% |
Cholesterol | 0 | |
Total Fat | 6 g | 10% |
Iron | 1 mg | 5% |
Calories | 141 kcal | 7% |
Sodium | 146 mg | 6% |
Protein | 1 g | 1% |
Saturated Fat | 1 g | 7% |
Sugars | 10 g | 1% |
Vitamin C | 32 mg | 53% |
Melt Parkay in large skillet over medium-high heat. Add squash; cook 5 to 7 minutes or until lightly browned, stirring occasionally.
Add apple, apple juice, cinnamon, ginger and salt; stir to combine. Reduce heat; cover and simmer 15 minutes or until squash is tender.
Fresh butternut squash may be used in place of the refrigerated squash. It just will take a little more time to peel and cut the squash into pieces.
Pan Roasted Butternut Squash and Apples