Savory Butternut Squash Recipe

5 1 2
Savory Butternut Squash Recipe
Savory Butternut Squash Recipe photo by Taste of Home
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Savory Butternut Squash Recipe

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5 1 2
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"The recipe for this tender and flavorful squash came from Russia," writes Natasha Kearns of Philadelphia, Pennsylvania. "My mom used to make this colorful side dish often in summer. It's especially hearty when served over rice."
Recommended: Baking with Squash
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 1 hour
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 1 hour

Ingredients

  • 1 medium onion, chopped
  • 2 to 3 garlic cloves, minced
  • 2 tablespoons olive or vegetable oil
  • 4 cups cubed peeled butternut squash
  • 2 cans (14-1/2 ounces each) Italian diced tomatoes, undrained
  • 1 cup shredded carrots
  • 1 teaspoon each chopped fresh oregano, basil and parsley or 1/4 teaspoon each dried oregano, basil and parsley flakes
  • 1 teaspoon salt, optional
  • 1/4 teaspoon pepper
  • Hot cooked rice

Directions

In a skillet, saute onion and garlic in oil until tender. Add squash, tomatoes, carrots and seasonings; stir well. Pour into a greased 2-qt. baking dish. Cover and bake at 350° for 60-70 minutes or until squash is tender. Serve over rice. Yield: 8 servings.
Originally published as Savory Butternut Squash in Quick Cooking September/October 1998, p57

Nutritional Facts

1/2 cup: 84 calories, 2g fat (0 saturated fat), 0 cholesterol, 196mg sodium, 15g carbohydrate (0 sugars, 0 fiber), 2g protein. Diabetic Exchanges: 1 starch.

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  • 1 medium onion, chopped
  • 2 to 3 garlic cloves, minced
  • 2 tablespoons olive or vegetable oil
  • 4 cups cubed peeled butternut squash
  • 2 cans (14-1/2 ounces each) Italian diced tomatoes, undrained
  • 1 cup shredded carrots
  • 1 teaspoon each chopped fresh oregano, basil and parsley or 1/4 teaspoon each dried oregano, basil and parsley flakes
  • 1 teaspoon salt, optional
  • 1/4 teaspoon pepper
  • Hot cooked rice
  1. In a skillet, saute onion and garlic in oil until tender. Add squash, tomatoes, carrots and seasonings; stir well. Pour into a greased 2-qt. baking dish. Cover and bake at 350° for 60-70 minutes or until squash is tender. Serve over rice. Yield: 8 servings.
Originally published as Savory Butternut Squash in Quick Cooking September/October 1998, p57

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bronxbabee User ID: 6211258 48826
Reviewed Sep. 19, 2011

"Delicious! Used canned tomatoes with chilies in them; gave it a little zing. a quick favorite here. Thanks!"

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