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Kabocha Squash, Shallot, and Rosemary Saute
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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.
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