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Meal Type
Low Fat
Low Sodium
Low Calorie
Quick and Easy
Kid Friendly
No. of Ingredients
Cook Time
Prep Time


Nutrition Facts

Serving Size (3/4 cup)

Servings Per Container

Amount per Serving

Calories 280 Calories from Fat 99

% Daily Value*

Total Fat 11g 16.9%

Saturated Fat 1.5g 7.5%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 650mg 28.3%

Total Carbohydrate 48mg 0%

Dietary Fiber 8g 32%

Sugars 14g

Protein 4g

Vitamin A 730% Vitamin C 120%

Calcium 15% Iron 15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 · Carbohydrate 4 · Protein 4

Photo submitted by: Ashley Fondren

Total Servings (Yield): 4 servings

Serving Size: 3/4 cup

  (0 votes)


  • 2 butternut squash (about 3 pounds)
  • 1/2 cup apple juice
  • 1/4 cup water
  • 2 tablespoons margarine
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup chopped pecans, toasted
  • 1 teaspoon dried sage


  1. Peel and cut squash in half and remove seeds. Cut into 2-inch pieces.
  2. In a large skillet, stir together squash, juice, water, margarine, sugar, salt, and black pepper.
  3. Bring to a boil. Reduce heat, cover, and simmer for 25 minutes. Stir occasionally.
  4. Remove lid and cook 5 minutes or until liquid thickens and squash is tender.
  5. Gently stir in pecans and sage.

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Equipment List:

  • cutting board
  • knife
  • large skillet
  • measuring cup
  • measuring spoons
  • peeler

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