Butternut Squash Saute


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.

Per recipe: 215 mg phe
Per 1/4 cup serving: 17 mg phe

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