Butternut Squash with Garlic and Thyme

Butternut Squash with Garlic and Thyme might be a good recipe to expand your side dish recipe box. Watching your figure? This gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe has 115 calories, 1g of protein, and 7g of fat per serving. This recipe serves 4 and costs 51 cents per serving. It is brought to you by Paleo Plan. If you have black pepper, butternut squash, fresh thyme leaves, and a few other ingredients on hand, you can make it. Many people made this recipe, and 309 would say it hit the spot. From preparation to the plate, this recipe takes roughly 40 minutes. With a spoonacular score of 81%, this dish is awesome. If you like this recipe, take a look at these similar recipes: Garlic and Thyme Roasted Butternut Squash, Honey-Thyme Butternut Squash, and Honey Thyme Roasted Butternut Squash.

Servings: 4

Cooking duration: 40 minutes

 

Ingredients:

1/4 tsp freshly ground black pepper

1-1/2 lbs butternut squash, peeled, seeds removed, flesh diced into 1/2 inch pieces (about 4 cups)

2 Tbs coconut oil (or bacon grease, tallow, or lard)

1 Tbs fresh thyme leaves

3 cloves garlic, minced

1/2 tsp sea salt (optional)

Equipment:

frying pan

Cooking instruction summary:

Instructions Heat large saut pan over medium heat. Add oil when pan is hot.When oil has melted, add squash, thyme, and garlic, and stir to coat completely with oil.Spread squash in an even layer in pan and allow to cook without stirring until lightly browned (about 3-5 minutes). Stir, and evenly spread out again, allowing to cook for an additional 3-5 minutes.After browning, stir squash, reduce heat to medium, cover pan and continue to cook until squash is tender (about 10-15 minutes more).Season with sea salt and black pepper (optional) and serve warm.

 

Step by step:


1. Heat large saut pan over medium heat.

2. Add oil when pan is hot.When oil has melted, add squash, thyme, and garlic, and stir to coat completely with oil.

3. Spread squash in an even layer in pan and allow to cook without stirring until lightly browned (about 3-5 minutes). Stir, and evenly spread out again, allowing to cook for an additional 3-5 minutes.After browning, stir squash, reduce heat to medium, cover pan and continue to cook until squash is tender (about 10-15 minutes more).Season with sea salt and black pepper (optional) and serve warm.


Nutrition Information:

Quickview
115k Calories
1g Protein
6g Total Fat
14g Carbs
15% Health Score
Limit These
Calories
115k
6%

Fat
6g
11%

  Saturated Fat
5g
37%

Carbohydrates
14g
5%

  Sugar
2g
3%

Cholesterol
0.0mg
0%

Sodium
295mg
13%

Get Enough Of These
Protein
1g
3%

Vitamin A
12138IU
243%

Vitamin C
27mg
33%

Manganese
0.31mg
16%

Potassium
420mg
12%

Vitamin E
1mg
11%

Magnesium
42mg
11%

Vitamin B6
0.21mg
10%

Fiber
2g
10%

Vitamin B1
0.12mg
8%

Folate
31µg
8%

Vitamin B3
1mg
7%

Calcium
66mg
7%

Iron
1mg
6%

Copper
0.1mg
5%

Vitamin B5
0.48mg
5%

Phosphorus
42mg
4%

Vitamin B2
0.03mg
2%

Zinc
0.23mg
2%

Vitamin K
1µg
1%

Selenium
0.89µg
1%

covered percent of daily need
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