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Butternut Squash In Tomato Sauce

Healthycooking's picture
Butternut squash in tomato sauce is a herbed vegetable recipe. Cooked along with tomatoes and onions, the recipe is flavored with oregano, bayleaf and seasoned to taste.
  Unsalted margarine 1⁄2 Tablespoon
  Yellow onion 1 Medium, sliced
  Butternut squash 1 Medium, seeded, cut into 1 inch cubes and peeled
  Low sodium tomatoes 1 Can (10 oz) (With Their Juice)
  Low sodium tomato paste 2 Teaspoon
  Grated orange rind 1 Teaspoon
  Bay leaf 1
  Dried oregano 1⁄2 Teaspoon, crumbled
  Black pepper 1⁄8 Teaspoon

In a heavy 10 inch nonstick skillet, melt the margarine over moderate heat; add the onion and cook, uncovered, until it is soft about 5 minutes.
Add the squash, cover, and cook over moderately low heat for 5 minutes.
In an electric blender or food processor, puree the tomatoes for 25 seconds.
Add to the skillet along with the tomato paste, orange rind, bay leaf, oregano, and pepper; cover and bring to a simmer.
Continue to let the mixture bubble gently, stirring occasionally, for 20 minutes or until the squash is tender.
Remove the bay leaf.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 893 Calories from Fat 70

% Daily Value*

Total Fat 8 g12.3%

Saturated Fat 1.6 g7.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 343.6 mg14.3%

Total Carbohydrates 218 g72.8%

Dietary Fiber 38.3 g153.4%

Sugars 48.8 g

Protein 20 g39.8%

Vitamin A 3412.3% Vitamin C 638.9%

Calcium 87.7% Iron 71.4%

*Based on a 2000 Calorie diet


Butternut Squash In Tomato Sauce Recipe