Gingerly Butternut Squash Recipe

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Gingerly Butternut Squash
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Ingredients
8
Count
Nutrition
146
Calories
Total time
37
Minutes
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Ingredients:

Directions:

  1. Place a stir-fry pan over high heat until hot.
  2. Add the oil, swirling to coat the sides.
  3. Add the ginger and cook, stirring, until fragrant, about 20 seconds.
  4. Add the squash and broth, reduce the heat to medium, cover and cook until the squash is half cooked, about 3 minutes.
  5. Add the zucchini and continue to cook, covered, until both vegetables are tender, about 3 minutes longer.
  6. Add the sesame oil and toss to coat the vegetables.
  7. Stir in the nuts and the crystallized ginger.
  8. Transfer to a serving plate and serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 146.28 Kcal (612 kJ)
Calories from fat 88.07 Kcal
% Daily Value*
Total Fat 9.79g 15%
Sodium 165.03mg 7%
Potassium 393.43mg 8%
Total Carbs 14.71g 5%
Sugars 1.53g 6%
Dietary Fiber 2.15g 9%
Protein 2.11g 4%
Vitamin C 24mg 40%
Vitamin A 0.5mg 18%
Iron 1.2mg 7%
Calcium 41.4mg 4%
Amount Per 100 g
Calories 99.46 Kcal (416 kJ)
Calories from fat 59.88 Kcal
% Daily Value*
Total Fat 6.65g 15%
Sodium 112.21mg 7%
Potassium 267.5mg 8%
Total Carbs 10g 5%
Sugars 1.04g 6%
Dietary Fiber 1.46g 9%
Protein 1.43g 4%
Vitamin C 16.3mg 40%
Vitamin A 0.4mg 18%
Iron 0.8mg 7%
Calcium 28.1mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.3
    Points
  • 4
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • cholesterol free

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