Butternut Squash, Pecans and Shallots; fall wisteria Recipe

Butternut Squash, Pecans and Shallots Total time: 25 minutes Ingredients: 1 1/2 cups butternut squash, cut into bite-size chunks 1/3 cup (1.5oz, 45gr) pecans 3 large shallots, sliced 1 tbs butter 1 tbs maple syrup 1 tsp Balsamic vinegar 1 tsp Dijon-style mustard 1/4 tsp paprika Instructions: Heat butter in a medium skillet. Add butternut squash, shallots and sauté until tender and starting to brown, 10 – 12 minutes. Add pecans and sauté 5 minutes longer. Add remaining ingredients and stir well to combine. Divide onto 2 plates and serve.