This came out well. I would advise adding the potatoes a little bit before the rest of the vegetables because mine came out slightly undercooked. I also added a pound of sausage to the mix to make it a full entree.
| 4 | cup butternut squash, peeled and cubed |
| 1 | cup onions, sliced |
| 4 | cup potatoes, sliced |
| 1 | tbsp margarine |
| 2 | cloves garlic, minced |
| 1 | tsp ground coriander |
| 1 | tsp ground cumin |
Melt margarine in a large skillet. Sautee the potatoes for 3-5 minutes. Add all the reamining ingredients. Fry until vegetables are tender.
CategoriesMain Dish
| Nutrition Facts | ||||||
Serving Size 324.4g |
||||||
Amount Per Serving |
||||||
|
Calories 210 Calories from Fat
29 |
||||||
% Daily Value* |
||||||
|
Total Fat
3.2g 5%
|
||||||
|
Saturated Fat
0.5g 2%
|
||||||
|
Trans Fat
0.0g |
||||||
|
Cholesterol
0mg 0%
|
||||||
|
Sodium
50mg 2%
|
||||||
|
Total Carbohydrates
43.6g 15%
|
||||||
|
Dietary Fiber
6.8g 27%
|
||||||
|
Sugars
6.0g |
||||||
|
Protein
4.4g
|
||||||
|
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
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