Winter Squash And Savoy With Toasted Sesame Seeds

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* Exported from MasterCook *

 

Winter Squash And Savoy With Toasted Sesame Seeds

 

Recipe By : Cooking Light Magazine, October 2000, page 162

Serving Size : 6 Preparation Time :0:00

Categories : Inspired Vegetarian--Madison Side Dishes

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 teaspoons vegetable oil

1 teaspoon dark sesame oil

5 cups cubed peeled butternut squash -- (1/2-inch cubes)

(about 2 pounds)

1 cup diced onion

8 cups coarsely chopped Savoy or green cabbage

1/2 cup water

3/4 teaspoon salt

2 tablespoons sesame seeds -- toasted

1 tablespoon low-sodium soy sauce

 

This is one of my favorite combinations and has been for many years. The

naturally sweet flavors of the squash, cabbage, and onion are rounded out

by the nuttiness of toasted sesame seeds and dark sesame oil. I

particularly enjoy this with brown rice.

 

1. Heat oils in a large nonstick skillet over medium-high heat. Add

squash and onion; saute for 7 minutes or until lightly browned. Stir in

cabbage, water, and salt; cover and cook 5 minutes or until tender. Stir

in sesame seeds and soy sauce. Serve immediately.

 

Yield: 6 servings (serving size: 1 cup).

 

From Deborah Madison's Inspired Vegetarian column.

 

CALORIES 128 (29% from fat); FAT 4 g (sat 0.6g, mono 1.4g, poly 1.8g);

PROTEIN 4.1 g; CARB 22.6 g; FIBER 2.9g: CHOL 0 mg; IRON 1.6 mg; SODIUM 406

mg ;CALC 125 mg

 

 

 

 

 

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