Butternut squash with sage and garlic
A steam bag does half the work here, leaving you to build a simple, golden sauce around the tender squash. This is a grain-free dinner for two that comes together in under thirty minutes and asks only for what you likely have on hand.
About 190 calories a serving, 2 g protein, 5 g carbohydrate, 19 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.
From your shelf
- 1 bag butternut squash steam-in-bag
Staples
- 3 tablespoons butter
- 4 cloves garlic
- to taste salt
- to taste pepper
- 1 teaspoon dried sage
- Microwave the butternut squash bag according to package directions, about eight minutes, until the flesh is tender when pierced with a fork.
- While the squash cooks, mince four cloves of garlic and set aside.
- Melt three tablespoons of butter in a large skillet over medium heat, add the garlic, and cook, stirring often, until fragrant and just starting to brown, about two minutes. Stir in one teaspoon of dried sage.
- Carefully open the bag and spoon the cooked squash into the skillet with the butter and sage, breaking it gently into bite-sized pieces as you fold it into the sauce.
- Toss to coat, taste, and season with salt and pepper, then cook over medium heat for two more minutes while the flavors meld. Serve warm, spooning the sage butter over each portion.
Note Swap sage for thyme or rosemary if you have it. Leftovers keep covered in the refrigerator for three days; reheat gently in a skillet with a splash of water. Serve with a green salad, toasted bread, or a soft cheese for richness and a sharper contrast.
On the label
BUTTERNUT SQUASH.
Good & Gather, pre-packaged fruit & vegetables, serving 85 GRM, package 12 oz/340 g. Ingredients as printed on the label.
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Cooks as squash, frozen vegetables. Half of it left? Use up the squash.