Butternut Squash with Onions and Pecans Recipe

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Ingredients:

Serving

1 cup chopped pecans
3 tbsp butter
1 large onion, finely chopped
2 1/4 lb butternut squash - peeled, seeded, and cubed
salt and pepper to taste
3 tbsp chopped fresh parsley

Directions:

Place pecans on an ungreased baking sheet. Toast at 350 degrees F (175 degrees C) for 5 to 8 minutes.
Melt butter in a large, heavy skillet over low heat; add onion, and saute until very tender, about 15 minutes. Stir in squash, and cover. Continue cooking, stirring occasionally, until squash is tender but still holds its shape, about 15 minutes. Season with salt and pepper.
Stir in half the pecans and half the parsley. Transfer mixture to a serving bowl. Sprinkle with remaining pecans and parsley to serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	313.57 Kcal (1313 kJ)
Calories from fat	235.92 Kcal
		% Daily Value*
Total Fat	26.21g	40%
Cholesterol	11.45mg	4%
Sodium	7.53mg	0%
Potassium	610.91mg	13%
Total Carbs	21.22g	7%
Sugars	4.5g	18%
Dietary Fiber	5.63g	23%
Protein	4.52g	9%
Vitamin C	30.3mg	50%
Vitamin A	1.3mg	44%
Iron	2.2mg	12%
Calcium	90.1mg	9%

Amount Per 100 g
Calories	171.71 Kcal (719 kJ)
Calories from fat	129.18 Kcal
		% Daily Value*
Total Fat	14.35g	40%
Cholesterol	6.27mg	4%
Sodium	4.12mg	0%
Potassium	334.52mg	13%
Total Carbs	11.62g	7%
Sugars	2.46g	18%
Dietary Fiber	3.08g	23%
Protein	2.47g	9%
Vitamin C	16.6mg	50%
Vitamin A	0.7mg	44%
Iron	1.2mg	12%
Calcium	49.3mg	9%

* 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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