ASIAN BUTTERNUT SQUASH

Asian Butternut Squash image

Provided by Betty Crocker Kitchens

Time 25m

Yield 6

Number Of Ingredients 6

Ingredients

1/4 cup water
1 small butternut squash, peeled, seeded, cut into 1/2-inch pieces (about 4 cups)
3 tablespoons packed brown sugar
2 tablespoons soy sauce
1 1/2 teaspoons chili oil
1/4 cup chopped green onions (4 medium)

Steps:

In 10-inch nonstick skillet, heat water to boiling. Add squash; reduce heat to medium. Cover and simmer 7 to 10 minutes or until squash is almost tender when pierced with a fork.
Meanwhile, in small bowl, mix brown sugar, soy sauce, and chili oil.
Stir soy sauce mixture into squash and water in skillet. Heat to boiling; reduce heat to medium-low. Cook uncovered 2 minutes, stirring occasionally. Stir in onion; cook 2 minutes longer, stirring frequently, until squash is tender.

Nutrition Facts : Calories 80, Carbohydrate 16 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 10 g, TransFat 0 g