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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 120.6
  • Total Fat: 9.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 5.3 mg
  • Total Carbs: 9.5 g
  • Dietary Fiber: 3.2 g
  • Protein: 1.7 g

View full nutritional breakdown of Butternut Squash with Onions and Pecans calories by ingredient
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Butternut Squash with Onions and Pecans

Submitted by: ELENASAN

Introduction

This sounds like a strange combination, but it's SO good. The hard part of this recipe used to be cleaning and cubing the squash. You can now buy it already cubed in a bag. This sounds like a strange combination, but it's SO good. The hard part of this recipe used to be cleaning and cubing the squash. You can now buy it already cubed in a bag.
Number of Servings: 6

Ingredients

    1 standard butternut squash, peeled and cubed (about 2 cups)
    1/3 large onion
    1/2 cup chopped pecans
    2 Tbsp parsley (I use dried, but fresh is okay)
    1/2 tsp tarragon
    about a Tbsp of olive oil

Directions

If you have to clean the squash, cut it in half longways, scoop out seeds and strings, and steam each half face down in a 1/4 c. of water in a covered bowl in the microwave on high for 5 minutes. This makes it easier to peel. Don't cook all the way. Dice squash into one inch cubes.

Toast pecans on a baking sheet in a 350 F oven for 8-10 minutes (can be done ahead of time).

Dice onion and saute in olive oil until tender. Stir in diced squash, sprinkle tarragon on it, and cover. Stir occasionally until squash is tender (5-10 minutes, depending how much it cooked it microwave). Stir in pecans and parsley. Let sizzle for maybe one more minute, then serve.

Makes about 6 half cup servings.

Number of Servings: 6

Recipe submitted by SparkPeople user ELENASAN.






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