Sautéed Thyme Butternut Squash

 

     I love a versatile vegetable, and Butternut Squash fall smack dap in that category.  These are great in soups, salads, spaghetti sauce, or just a simple side.  My one pan wonder was inspired by my talented friend Jenny, and her food makin’ skills is one of the reasons I love her so much…it breeds affection.  As a bonus, Butternut Squash are easy to cut, or should I say trim the ends, cut in half and use a potato peeler to “off” the skins.  Easy breezy.  Each of these four servings are only 144 calories, 29g carbs, 5g fiber, 24g net carbs, 2.5g protein and 4g fat.  This is definitely one not to miss.  Out of curiosity, how do you best love your Butternut???😊

Ingredients for 4 servings~

1 Tablespoon Olive Oil

1/2 chopped Onion

1 Tablespoon chopped Garlic

Dash Cayenne (optional)

2 pounds trimmed, cleaned, deseeded, diced fresh Butternut Squash

Fresh Thyme Leaves, desired amount plucked from stem

Salt, to taste

Pepper, to taste

     Add all ingredients to skillet, heat on medium with lid, stirring occasionally til softened, about 10 minutes, or until softened.  Enjoy 😉