2 teaspoons butter
3 cups cubed (about 1/2 inch) peeled butternut squash
1 tablespoon packed brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon black pepper
1 cup water
1 cup cubed (about 1/2 inch) peeled Granny Smith apple
2 tablespoons dried cranberries
2 tablespoons chopped walnuts
Melt butter in large skillet coated with nonstick cooking spray over medium heat. Add squash; mix to lightly coat with butter. Add brown sugar, cinnamon, salt, and pepper; mix with large spoon. Add water; cover, bring to a simmer. Reduce heat and simmer 10 minutes. Add apple and cranberries; mix to combine. Cover and simmer 10 minutes or until squash is tender. Add walnuts; mix gently.
Yield: 4 servings.
Serving size: 3/4 cup.
Nutrition Facts Per Serving:
Calories: 129
Carbohydrates: 23 g
Protein: 2 g
Fat: 4 g
Saturated Fat: 1 g
Cholesterol: 5 mg
Sodium: 170 mg
Fiber: 3 g
Exchanges per serving:
1 1/2 Bread/Starch, 1/2 Fat.