CURRIED BUTTERNUT SQUASH SAUTé

Curried Butternut Squash Sauté image

Butternut squash and Granny Smith apples complement the complex curry spice in this simple side dish.

Provided by Betty Crocker Kitchens

Time 35m

Yield 4

Number Of Ingredients 8

Ingredients

2 teaspoons canola or olive oil
1 medium onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
1 medium butternut squash (about 3 lb), peeled, seeded and cut into 1/2-inch pieces (about 3 cups)
2 medium Granny Smith apples, peeled, cut into 1/2-inch pieces (2 cups)
2 teaspoons packed brown sugar
1 1/2 teaspoons curry powder
1/4 teaspoon salt

Steps:

In 12-inch nonstick skillet, heat oil over medium heat. Add onion and garlic; cook 2 minutes, stirring occasionally, until onion is crisp-tender.
Add squash, apples, sugar, curry powder and salt. Cook and stir 1 minute. Reduce heat to medium-low; cover and cook 10 to 12 minutes, stirring occasionally, until squash is tender. If desired, garnish with fresh thyme.

Nutrition Facts : Calories 220, Carbohydrate 46 g, Cholesterol 0 mg, Fiber 11 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 17 g, TransFat 0 g