Butternut Squash with Onions and Pecans
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 standard butternut squash, peeled and cubed (about 2 cups)1/3 large onion1/2 cup chopped pecans2 Tbsp parsley (I use dried, but fresh is okay)1/2 tsp tarragonabout a Tbsp of olive oil
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.
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.
Nutritional Info 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
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