Butternut Squash Saute

 This is how I used the remaining squash I had after I made SunButternut Quinoa Soup.

Serves 6-8

1 medium sized butternut squash, peeled*, seeded and cubed into bite sized pieces, about 4 cups cubed

1 T. olive oil

1 T. ground thyme

1 T. brown sugar

1/4 tsp. cinnamon

*Use a potato peeler and peel the squash like a potato!

Heat a large saute pan over medium heat.  Add olive oil, heat.  Add remaining ingredients.  Stir well.  Cover. Cook 2-3 min.  Open it and stir it.  Cover it again.  Repeat until squash is tender, about 12 to 15 min. depending on size of pieces.  Serve warm.  YUM!

SunButternut Quinoa Soup

I adapted this recipe from the Adam's Peanut Butter website!  Only I used Sunbutter instead.  I found it very good indeed!

Makes 6 (1 cup) servings

1 T. olive oil

1/2 c. chopped onion

2 cups, peeled, seeded, cubed to bite-size butternut squash

1 cup yellow corn

1/2 cup chopped red pepper

1/4 cup Sunbutter

1 cup water

1 tsp. cumin

1/2/ tsp. salt

28 oz. reduced sodium broth, chicken or vegetable

1/2 cup quinoa, rinsed well until water runs clear

2 tsp. finely minced cilantro

Cayenne pepper to taste, if desired (I didn't use this in mine, I don't like spicey)

Heat 4 qt. saucpan over medium heat.  Add oil.  Allow the oil to heat up, add onions.  Cook slowly until soft and yellow in color.  Stir in squash, corn and red pepper.  Cook 5 min.

Blend Sunbutter, water, cumin and salt in blender or food processor until combined.  Add to vegetables in saucepan.  Stir in broth and quinoa.  Bring to boil; reduce to simmer.  Cover and simmer 15 min. or until quinoa is tender.

Remove from heat.  Stir in cilantro; cover.  Allow soup to thicken 10 min.  Season to taste with cayenne pepper, if desired.

I typed this recipe into my Lose It! Kindle App to get the nutrition results:

per 1 cup serving:

206 calories

6.5 grams Protein

7.8 grams Fat

0 Cholesterol

using not low sodium chicken broth: 711.8 mg Sodium

28 g. Carbohydrates