Directions:
- Peel squash and seed it. Cut squash into cubes 1 inch wide by 1/2 inch thick.
- Melt butter in a 12 inch skillet over medium to medium low heat.
- Add sage and rosemary and cook, stirring until the butter just begins to turn golden brown. Do not brown the herbs. Stir in the cinnamon and nutmeg.
- Add the squash to the skillet, then the juice, water, vinegar and a pinch of salt.
- Bring the mixture to a boil, increasing the heat if need be. Reduce heat and keep it at a simmer.
- Stir occasionally until the juice has boiled down to a glaze and the squash is as tender as you want it. Time varies with type of squash. It takes about 45 minutes to 1 hour.
- Taste and season with salt and pepper. My dd really liked this with some maple syrup on top. As long as she is eating veggies- right? :).
- Serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 146.12 Kcal (612 kJ) | ||
| Calories from fat | 53.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.98g | 9% | |
|---|---|---|---|
| Cholesterol | 15.27mg | 5% | |
| Sodium | 8.86mg | 0% | |
| Potassium | 607.21mg | 13% | |
| Total Carbs | 23.2g | 8% | |
| Sugars | 6.26g | 25% | |
| Dietary Fiber | 3.84g | 15% | |
| Protein | 1.76g | 4% | |
| Vitamin C | 41.3mg | 69% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.9mg | 11% | |
| Calcium | 87.9mg | 9% | |
| Amount Per 100 g | |||
| Calories | 55.44 Kcal (232 kJ) | ||
| Calories from fat | 20.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.27g | 9% | |
|---|---|---|---|
| Cholesterol | 5.79mg | 5% | |
| Sodium | 3.36mg | 0% | |
| Potassium | 230.38mg | 13% | |
| Total Carbs | 8.8g | 8% | |
| Sugars | 2.38g | 25% | |
| Dietary Fiber | 1.46g | 15% | |
| Protein | 0.67g | 4% | |
| Vitamin C | 15.7mg | 69% | |
| Iron | 0.7mg | 11% | |
| Calcium | 33.4mg | 9% | |
* 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.
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