| 9 | 35 | 78 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 20 min | 6 |
| 2 tbsp | Water |
| 1/2 tsp | Sage, fresh (chopped) |
| 908 gm | Butternut squash (peeled, seeded and cut into 1-inch chunks) |
| 1 small | White onion (chopped) |
| 1 clove(s) | Garlic (minced) |
| 1/2 tsp | Nutmeg, ground |
| 1/2 tsp | Salt |
| 1/2 tsp | White pepper |
| 1 cup | Vegetable stock/broth, low sodium |
In a sauté pan over medium, heat water and add squash and chopped onions. Cook until onions are clear and started to turn golden. Add sage, nutmeg and
season with salt and pepper.
Add broth and bring to a boil, reduce heat to simmer and cover with lid. Cook until squash is tender when pierced with a fork. Serve and enjoy.
| Vegetables | 2.1 |
