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Add a photoServings: 8
Ingredients
- 3 Tbsp. butter
- 1 lrg onion finely minced
- 2Â 1/4 lb butternut squash peeled,seeded, cut in 1/2" cubes about 6 c.
- 1 c. toasted pecans coarsely minced
- 3 Tbsp. parsley chopped
Directions
- Heat butter in heavy large skillet over low heat. Add in onion and saute/fry till very tender, about 15 min. Add in squash and toss to coat. Cover and cook till squash is tender but still holds its shape, stirring frequently, about 15 min. Season to taste with salt and pepper. (Can be prepared 4 hrs ahead. Let stand at room temperature. Rewarm over medium heat before continuing.) Stir in half of pecans and half of parsley. Transfer to bowl. Sprinkle with remaining pecans and parsley and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 137g | |
| Recipe makes 8 servings | |
| Calories 144 | |
| Calories from Fat 83 | 58% |
| Total Fat 9.65g | 12% |
| Saturated Fat 3.21g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 36mg | 2% |
| Potassium 440mg | 13% |
| Total Carbs 15.19g | 4% |
| Dietary Fiber 3.2g | 11% |
| Sugars 3.37g | 2% |
| Protein 2.0g | 3% |
