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Sauteed Crookneck Squash

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Recipe

 

Yield

6 servings

Prep

15 min

Cook

40 min

Ready

60 min
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
2 ½ pounds winter squash
crockneck
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¼ cup butter
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1 tablespoon olive oil
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1 medium onions
chopped fine
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½ cup water chestnuts
finely chop
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1 teaspoon salt
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½ teaspoon black pepper
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Ingredients

Amount Measure Ingredient Features
1.1 kg winter squash
crockneck
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59 ml butter
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15 ml olive oil
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1 medium onions
chopped fine
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118 ml water chestnuts
finely chop
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5 ml salt
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2.5 ml black pepper
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Directions

Wash and scrape squash.

Slice thinly into a bowl and set aside.

In a large skillet, heat butter and olive oil.

Add onion and sauté until limp.

Add the water chestnuts and continue cooking at low heat until chestnuts appear golden.

Add sliced squash and seasonings and stir to mix thoroughly with the sauté.

Cover and cook on low heat 15 to 20 minutes, or until squash is tender.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 220g (7.8 oz)
Amount per Serving
Calories 13668% from fat
 % Daily Value *
Total Fat 10g 16%
Saturated Fat 5g 26%
Trans Fat 0g
Cholesterol 20mg 7%
Sodium 897mg 37%
Total Carbohydrate 4g 4%
Dietary Fiber 3g 12%
Sugars g
Protein 4g
Vitamin A 13% Vitamin C 21%
Calcium 6% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
 

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