|Nutritional Guidelines (per serving)|
|Servings: 3-4 servings as a side|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 8g||3%|
|Dietary Fiber 1g||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Butternut squash has such a wonderful natural flavor, that it's great eaten just plain on its own. This is a very simple (yet very yummy!) butternut squash recipe that allows the natural flavors of the squash to shine through. It's a little bit sweet and a little bit salty. This easy butternut squash recipe is both vegetarian and vegan, and would probably also be tasty using acorn squash.
If you love butternut squash, scroll down for more vegetarian and vegan butternut squash recipes to try.
- 1 medium butternut squash (peeled and chopped)
- 3/4 cup vegetable broth
- 2 teaspoon soy sauce
- 1 tablespoon maple syrup
In a large soup or stock pot, combine the butternut squash with all of the other ingredients.
Cover, and bring to a slow simmer. Allow to cook for about 20 minutes or until squash is soft, stirring before serving.
Serve over rice or another whole grain, if desired. This sweet and salty squash is also tasty on its own.