Kabocha Squash, Shallot, and Rosemary Saute
Servings: 4
Ingredients
- 2-3 lb kabocha squash peeled, seeded, and cut into 1/2 inch dice
- 3 tbsp peanut oil
- 2 tbsp shallots, sliced
- 1 ½ tsp fresh rosemary minced
- ½ tsp salt, or to taste
- ¼ tsp black pepper, ground, or to taste
- 1 tbsp butter
Instructions
- Steam diced squash for five minutes. Cool and set aside.
- Heat oil in a large sauté pan over medium high heat. Add the shallots and sauté for 3-5 minutes or until just beginning to brown.
- Add squash and sauté for about 10 -12 minutes until tender but not mushy. Add rosemary, salt, pepper and butter.
- Toss well and serve immediately, or keep warm until ready to serve.
Nutrition Facts
Kabocha Squash, Shallot, and Rosemary Saute
Serving Size
10 oz
Amount per Serving
Calories
56.75
% Daily Value*
Fat
4
g
6
%
Saturated Fat
1
g
6
%
Cholesterol
2.175
mg
1
%
Sodium
90
mg
4
%
Potassium
274
mg
8
%
Carbohydrates
5.75
g
2
%
Fiber
1.75
g
7
%
Protein
0.5
g
1
%
Calcium
14.75
mg
1
%
Iron
0.3075
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.