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Kabocha Squash, Shallot, and Rosemary Saute

Course: Main/Entree, Side Dish
Cuisine: Local (Hawai'i)
MyPlate: Dairy, Oil/Fat, Vegetables
Diet: Gluten Free, Vegetarian
Type: Recipes
Allergen: Peanuts
Source: Healthy Living Hawaiʻi Recipes
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.