Contributed By: MAB
Bon Appetit
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Total Preparation Time: Less than 15 minutes
Ingredients: Vegetables
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 8
Special Features: Simple (6 ingredients or less)
Make Ahead
Nutrition Content: Low Sodium
Meal Type: Entree
Ingredients
3 tablespoons Butter
1 Large onion, finely chopped
2 1/4 lbs Butternut squash, peeled, seeded, cut into 1/2-inch cubes (about 6 cups)
1 cup Coarsely chopped pecans, toasted
3 tablespoons Minced fresh parsley
Preparation
Melt butter in heavy large skillet over low heat. Add onion and saute until very tender, about 15 minutes. Add squash and toss to coat. Cover and cook until squash is tender but still holds its shape, stirring frequently, about 15 minutes. Season to taste with salt and pepper. (Can be prepared 4 hours 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.
Cook's Notes
Nutrition Information
Calories: 197
;
Total Fat: 14 g
;
Saturated Fat: 4 g
;
Polyunsaturated Fat: 3 g
;
Carbohydrates: 18 g
;
Protein: 3 g
;
Vitamin A: 10207 IU
;
Vitamin C: 29 mg
;
Calcium: 77 mg
;
Sodium: 53 mg
;
Iron: 1 mg
;
Fiber: 1 g