Butternut Squash Saute

Makes 8

Brandi

ingredients

4 slices bacon, cut into 1-inch pieces
1 medium onion, chopped (1/2 cup)
6 cups 1/2-inch pieces peeled butternut squash (2 small)
1/2 teaspoon chopped fresh or 1/8 teaspoon dried thyme leaves
1/8 teaspoon pepper
3 cups firmly packed baby spinach leaves

directions

1
1. In 12-inch skillet, cook bacon over medium-low heat, stirring occasionally, until crisp. Stir in onion. Cook about 2 minutes, stirring occasionally, until onion is crisp-tender.
2
2. Stir in squash, thyme and pepper. Cover and cook 8 to 10 minutes, stirring occasionally, until squash is tender. Stir in spinach just until wilted.

notes

1 Serving: Calories 70 (Calories from Fat 20); Total Fat 2g (Saturated Fat 1g, Trans Fat ncg); Cholesterol 5mg; Sodium 65mg; Total Carbohydrate 13g (Dietary Fiber 2g, Sugars ncg); Protein 2g Percent Daily Value*: Vitamin A 82%; Vitamin C 16%; Calcium 6%;

Source: Brandi