Butternut Squash Rounds With Sage And Fresh Pecans |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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A good appetizer. This is a nice dish with a glass of pinot grigio. Flavors are aligned with the fall and winter. Ingredients:
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:
1. Peel and clean squash
2. Remove sage leaves from stems (leave leaves whole)
3. Roughly chop the pecans and set aside
4. Lay squash on side and slice into 1/4 inch thick rounds
5. Add olive oil to saute pan and heat (med high)
6. Add butter to pan and allow to melt (reduce heat to Med)
7. Add sage leaves
8. Lay squash flat rounds in pan (place some of sage leaves on top of rounds)
9. Add sea salt to taste on the rounds
10. Add pecans
11. Let cook flat until slightly tender and beginning to brown on bottom side, mix occassionally
12. Flip each round and let cook until fork tender, yet retaining shape
13. Add touch of white wine (sorry, I didn't measure)
14. Serve hot with good mixture of pecans, sage and glass of wine
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