PKU Clinic - University of Washington, Seattle

Butternut Squash Saute

Ingredients:

3 tablespoons olive oil
1 cup chopped onion
1 garlic clove, minced
1/2 teaspoon cumin
2 cups butternut squash, peeled, seeded and cut into 1/2 inch cubes
1/2 cup George Washington broth, Golden flavor

Heat oil in heavy large skillet over medium heat. Add onion and sauté until tender, about 6 minutes. Add garlic and cumin and sauté until fragrant, about 1 minute. Add butternut squash and stir to coat. Add broth and sim­mer until squash is almost tender and liquid is absorbed, about 10 minutes.

Serve with low protein pasta of your choice.