Pan Roasted Butternut Squash and Apples
15Prep Time Minutes
30Total Time Minutes
6Number of Ingredients
3 tablespoons Parkay® Original Spread-tub
1 pkg (12 oz each) refrigerated butternut squash pieces (12 oz = about 3 cups)
1-1/2 cups chopped Granny Smith apple (1-1/2 cups = 1 large)
1/2 cup apple juice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon salt
|% Daily Value|
|Total Fat||6 g||10%|
|Saturated Fat||1 g||7%|
|Dietary Fiber||3 g||13%|
|Vitamin C||32 mg||53%|
|Vitamin A||9469 iu||189%|
Melt Parkay in large skillet over medium-high heat. Add squash; cook 5 to 7 minutes or until lightly browned, stirring occasionally.
Add apple, apple juice, cinnamon, ginger and salt; stir to combine. Reduce heat; cover and simmer 15 minutes or until squash is tender.
Fresh butternut squash may be used in place of the refrigerated squash. It just will take a little more time to peel and cut the squash into pieces.
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