Butternut Squash with Lemon and Sage 

Provida Chat Forum member Nava 

I modified it because the recipe called for olive oil. 

Source:  Salt Free Life website 

Serves 4; 13 mgs. of sodium per serving 

1 large shallot, minced 
1 butternut squash, peeled and cut into small cubes (about 4 cups) 
12 fresh sage leaves 
juice of 1/2 a lemon 
1/2 tsp. salt-free chili powder 
3/4 cup water 


Saute the shallot and sage leaves and cook over medium heat, stirring 
occasionally, until the shallot turns translucent. 

Add the squash and cook, stirring with a wooden spoon, until the 
pieces begin to soften. 

Sprinkle with the lemon juice and chili powder and stir to blend, 
then cook for a few more minutes. 

Now add the water, reduce the heat to low, cover the pan and allow 
the mixture to simmer for about 15 minutes, stirring occasionally, 
until the squash is tender.