4 Serves
46 Mins
Peel the butternut squash using a peeler, cut it in half lengthwise, remove the seeds with a spoon, and dice the flesh into 1-inch cubes.
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Vitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
6 µg / 400 µgCalcium
23 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
13 mg / 420 mgPhosphorus
27 mg / 1,250 mgPotassium
242 mg / 4,700 mgSodium
386 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
3 g / 28 gSugar
20 g / 50 gSaturated Fat
9 g / 20 gCholesterol
43 mg / 300 mgCaffeine
0 mgNet Carbs
22 gAlcohol
0 g
Melt the butter in a large skillet over low heat. Add the fresh sage and rosemary, cooking until the butter turns golden brown and fragrant, about 3 to 5 minutes.
Add the diced squash to the skillet, then pour in the apple cider, stock, white vinegar, and salt. Increase heat to medium and cook, stirring occasionally, until the liquid reduces to a glaze and the squash is tender, approximately 25 minutes.
Season the finished dish with black pepper and additional salt to taste before serving.
25
g95
g20
g
Yemeni
