Healthy Recipe of the Week

Quick to prep!

For our busiest weeks, when we crave a healthful dish, but we are limited on time.

Pan-Roasted Butternut Squash 

Ingredients

• 1 pound Butternut Squash (sliced)
• 2 tablespoons Extra Virgin Olive Oil
• 1/4 cup Water
• 1 tablespoon Red Wine Vinegar
• 1 tablespoon Whole-Grain Mustard
• 1/4 teaspoon Brown Sugar
• 1/4 teaspoon Kosher Salt
• 1/4 teaspoon Fresh Thyme 

Directions

Sauté the butternut squash with one (1) tablespoon of olive oil until well browned on one side. Turn over the squash, add the water, cover, and cook until tender (3 – 5 minutes). Whisk together one (1) tablespoon of olive oil, red wine vinegar, whole-grain mustard, brown sugar, and salt, and spoon over the squash. Top with the thyme.

Yields: 4 servings 

 

 

 

 

 

Reference

Center for Science in the Public Interest. (2025, January/February). Quick dish: Pan-roasted butternut squash. Nutrition Action, P.24.