Breakfast Butternut Squash Food

BREAKFAST BUTTERNUT SQUASH

Breakfast Butternut Squash image

I haven't tried this one yet. Posted for safe-keeping. Looks like it would make a great fall breakfast/brunch or even dinner. From my mom's Gooseberry Patch Celebrate Autumn cookbook. Reported to be a good side dish with omelets or pancakes.

Provided by ratherbeswimmin

Categories Breakfast

Time 1h7m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 lb butternut squash, peeled, seeded, and sliced into 1/4 inch slices
2 tablespoons vegetable oil
2 garlic cloves, minced
1 teaspoon grated gingerroot
1 cup broccoli floret
1/2 cup sliced celery
1 teaspoon finely chopped fresh onion
1 tablespoon lemon juice
2 teaspoons honey
sunflower seeds
raisins

Steps:

Heat oil in a large skillet over medium-high heat; stir/saute the butternut squash, garlic, and ginger for about 3 minutes.
Add in the broccoli, celery, and onion; saute for 3-4 more minutes or until vegetables are crisp-tender.
Mix together the lemon juice and honey; add to vegetables; toss to coat.
Top with a sprinkling of sunflower seeds or raisins.

Nutrition Facts : Calories 88.3, Fat 4.7, SaturatedFat 0.6, Sodium 13.3, Carbohydrate 12.3, Fiber 1.7, Sugar 3.8, Protein 1.3

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