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Butternut Squash Rounds With Sage And Fresh Pecans Recipe

Butternut Squash Rounds With Sage And Fresh Pecans Recipe

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Butternut Squash Rounds With Sage And Fresh Pecans

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Ingredients:

Serving

whole butternut squash
fresh sage leaves
olive oil ( extra virgin - 1 tbsp)
peans
sea salt
butter (2 tabs)
white wine (used left over pinot grigio)

Directions:

Peel and clean squash
Remove sage leaves from stems (leave leaves whole)
Roughly chop the pecans and set aside
Lay squash on side and slice into 1/4 inch thick rounds
Add olive oil to saute pan and heat (med high)
Add butter to pan and allow to melt (reduce heat to Med)
Add sage leaves
Lay squash flat rounds in pan (place some of sage leaves on top of rounds)
Add sea salt to taste on the rounds
Add pecans
Let cook flat until slightly tender and beginning to brown on bottom side, mix occassionally
Flip each round and let cook until fork tender, yet retaining shape
Add touch of white wine (sorry, I didn't measure)
Serve hot with good mixture of pecans, sage and glass of wine

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	0 Kcal (0 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%

Amount Per 100 g
Calories	0 Kcal (0 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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